Shrimp Chickpea and Tomato Salad packs a ton of taste in a few simple ingredients. This shrimp salad gets an added boost of protein and fiber from the chickpeas. The light, lemony thyme dressing lets the flavors shine through.
I used a variety of cherry tomatoes from my garden to make the salad pop! Red, yellow and black colors swirl around the pink shrimp. Green specs of chives and thyme dot the salad here and there.
Chickpeas can be hard to digest for some people. Soaking dried chickpeas before cooking and thoroughly rinsing canned beans will greatly help you if digestion is a concern. I also like to remove the skins. It’s a personal preference of mine.
This salad fits on a light lunch, brunch or dinner menu. You decide. I’m ready for lunch!
Shrimp Chickpea and Tomato Salad
- 1/2 pound shrimp (about 20 31-40count)
- 1 teaspoon Old Bay seasoning
- 1 cup cherry tomatoes, halved
- 1/4 cup chickpeas, cooked
- 1 Tablespoon snipped chives
- 1/2 teaspoon fresh thyme leaves
- 2 cups spring mix
- 2 Tablespoons olive oil
- 2 teaspoons lemon juice
- salt and pepper to taste
- Peel, de-veined and steam shrimp. Sprinkle cooked shrimp with Old Bay. Chill.
- Whisk together dressing ingredients. set aside.
- Toss chilled shrimp, tomatoes, chickpeas, chives and thyme with dressing.
- Arrange on a bed of spring mix or leaf lettuce.
I originally ran this recipe as a guest post on Mrs Happy Homemaker . While you are there, take time and get to know Crystal and explore her informative website.
Freezer Mixed Berry Puree preserves berry goodness for recipes all winter along!
This week Sunday Supper is setting our sights on showing you how to preserve summer bounty.
I love to take advantage of fresh vegetables and fruit from farm stands, farmer’s markets and home gardens. This year I didn’t plant a garden of my own. I was having a few physical and financial challenges that need my attention.
But that doesn’t mean I quit cooking and eating all those fresh grown goodies!
I’m blessed to be living in an area where farm stands and farmer’s markets are only minutes away.
When it comes to trying to extend the season I turn to my freezer. I was never big on canning but I admire people who do.
There are somethings that don’t freeze well alone. I’ve found freezing the finished meal works too. Soups, gravy and many sauces thaw out ready to use.
Berries are some of the more delicate fruit out there. You can quick freeze blueberries and other berries by washing then drying on a towel. spread out berries into a single layer and freeze. When frozen, store in freezer bags. Easy peasy.
Today I chose to make a mixed berry puree that saves time and clean up. You can use this as a base for ice cream, pie, tarts, syrup and so much more!
I used strawberries, blueberries and blackberries.
Puree berries in a blender or food processor.
Mix 1/2 cup to 1 cup of sugar with each quart (2 pounds) of puree depending on how sweet the berries were when pureed.
Stir until sugar is dissolved.
Fill pint or quart plastic freezer bags or tapered widemouth freezer jars.
For jars, allow 1 inch of headspace in quarts and 1/2 inch in pints.
Seal, label, and freeze.
Food for Thought… What would you make with this frozen berry puree? Would you use it for baking? How about as a drink base? I’d love to hear your comments below!
Thank you Caroline from Caroline’s Cooking for hosting this event! Thanks also to Renee from Renee’s Kitchen Adventures for organizing this event!
Enjoy all these great ideas for preserving summer bounty from Sunday Supper!
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Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
On to the Party!