INGREDIENTES
800 g cooked chickpeas
400 g cooked quinoa
1 small red onion chopped
1 cup chopped cilantro leaves and stems
1 lemon juiced and zest
1 lime juiced and zest
1 teaspoon of dijon mustard
2 tablespoon of olive oil
salt and pepper
450 g peeled shrimp
2 garlic cloves minced
1 teaspoon of harissa powder
2 tablespoon of olive oil
PREPARATION
In a large bowl add the lemon zest and juice, lime zest and mustard and combine. Then whisk in 2 tablespoons olive oil until smooth.
Add the chickpeas, onion and most of the cilantro and toss to coat and season with salt and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high. Add the garlic and cook for 1-2 minutes .
Add the shrimp to the pan, season with salt and pepper and the harissa powder. Cook until the shrimp are pink flipping the shrimp halfway through, then squeeze the lime juice over the shrimp in the pan.
Serve the shrimp on top of the salad and garnish with the remaining cilantro.