Crispy Chickpea Salad with Grilled Prawns

Ingredients

• 4 cups baby arugula fresh
• 2 cups baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 3 cups chickpeas canned rinsed drained (garbanzo beans)
• 6 cups canola oil 
• 2.5 teaspoons pepper red divided crushed
• 0.3 cup flat-leaf parsley leaves fresh
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 cup mint leaves fresh
• 1  garlic clove minced
• 0.3 cup diagonally cut green onions ()
• 0.3 cup juice of lemon fresh divided
• 4 teaspoons lemon rind divided grated
• 0.3 cup olive oil extra-virgin divided
• 0.8 teaspoon salt divided
• 0.8 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• paper towels
• whisk
• grill
• kitchen thermometer
• skewers
• slotted spoon
• dutch oven

Directions

1. Combine 1 tablespoon olive oil, 1 1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl.
2. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.
3. Clip a candy/fry thermometer onto the side of a Dutch oven.
4. Add canola oil to pan; heat oil to 38
5. Dry chickpeas thoroughly in a single layer on paper towels.
6. Place 1 1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 37
7. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 38
8. Repeat procedure with remaining chickpeas.
9. Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.
10. Preheat grill to medium-high heat.
11. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.
12. Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk.
13. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine.
14. Place 1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.