Grilled Scallops with Lemon-Chickpea Salad

Ingredients

• 4 cups baby spinach 
• 15.5 ounce garbanzo beans rinsed drained canned
• 1 stalk celery chopped
• 1 leaf flat parsley fresh chopped
• 1 clove garlic minced
• 4 servings juice of lemon fresh
• 4 servings olive oil extra virgin extra-virgin
• 0.5 pound scallops dry rinsed

Equipment

• grill

Directions

1. Preheat grill to high.
2. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil.
3. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.