Shrimp and Chickpea Salad with North African Spices

Grilled shrimp seasoned with Moroccan spices served over a bright, healthy chickpea salad.

I was in Charleston, SC last week finishing the photos for my upcoming cookbook. This was my third trip there this year because my photographer lives in the area. Charleston’s history, charm, and lively food scene have grown on me—it’s a place I can easily imagine calling home. One of my favorite local spots is a cozy neighborhood restaurant called Lana’s, where Mediterranean flavors meet Southern sensibility.

While dining there I tried a shrimp and chickpea salad that felt fresh, bright, and full of character. I asked Chef Ondo if he would share the recipe. He agreed, and I recreated it at home. The shrimp are brushed with a Moroccan-style pesto called chermoula—an herb and spice mixture with cilantro, mint and warm spices—then quickly grilled. The shrimp are served over a simple chickpea salad that complements the savory, aromatic shrimp with crisp vegetables, lemon, and fresh herbs.

This dish makes a perfect light lunch in spring and summer. To make it heartier for dinner, increase the shrimp and add extra vegetables or serve with warm couscous. Below you’ll find the ingredient list, step-by-step instructions, notes on technique, and suggestions for variations and storage.

North African Spiced Shrimp and Chickpea Salad

Grilled shrimp seasoned with Moroccan spices and served on a bright, herb-forward chickpea salad. Ready in about 30 minutes, this recipe is ideal for quick weeknight dinners, casual lunches, or entertaining when you want something flavorful but light.

Ingredients

• 24 extra-large shrimp, peeled and deveined
• 1 1/2 tablespoons chermoula (Moroccan pesto — enough for brushing the shrimp)

For the Chickpea Salad

• 1 (15-ounce) can chickpeas, rinsed and drained (optional: husked)
• 1 cup grape tomatoes, quartered
• 1 cucumber, peeled, seeded, and diced
• 1/4 cup diced red onion
• 1 lemon, zested and juiced
• 2 tablespoons mint, chiffonade (thinly sliced)
• 2 tablespoons chopped chives or parsley
• 2 teaspoons olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• A dash of Ras el Hanout (or your favorite North African spice blend)

Instructions

1. Thread 6 shrimp onto each of four metal or soaked wooden skewers. Brush both sides of the shrimp generously with 1 1/2 tablespoons of chermoula. Sprinkle a little extra Ras el Hanout, salt, and black pepper over the shrimp.
2. Preheat a grill or grill pan to medium-high. Grill the shrimp skewers 2 minutes per side, until pink and opaque. Shrimp cook quickly—avoid overcooking to keep them tender.
3. Remove the shrimp from the grill and let them rest a minute, then slide them off the skewers.
4. While the shrimp cook, combine the chickpeas, tomatoes, cucumber, red onion, lemon juice, lemon zest, chopped mint, and chives or parsley in a large bowl. Season with salt and pepper. Drizzle with olive oil and red wine vinegar and toss gently to combine.
5. Divide the salad among four plates (about 1 cup per plate). Top each portion with six grilled shrimp and serve immediately.

Notes and Tips

• If you prefer, skip skewers and grill shrimp directly on a mesh tray or in a grill pan. Use high heat and short cooking time for best texture.
• Husking chickpeas is optional. If you find the skins tough, you can remove them by placing rinsed chickpeas in a large bowl with water and rubbing vigorously; the skins will float and can be drained off. Repeat a few times if desired.
• Chermoula can be made ahead and stored refrigerated for several days. It works well as a marinade for chicken, fish, or vegetables, and adds instant North African flavor to many dishes.
• To make the salad more substantial, add diced roasted peppers, feta cheese, or a handful of arugula. For a gluten-free grain option, serve over warm couscous or quinoa.
• Leftovers: store salad and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly or serve cold over the salad.

Variations

• Use shrimp tails on for presentation, or remove tails for easier eating.
• Try swapping parsley for cilantro for a different herb profile, or add a pinch of smoked paprika for a subtle smoky note.
• For a vegetarian version, skip the shrimp and add grilled halloumi or roasted eggplant slices instead.

Notes

Adapted from a restaurant preparation. The salad is designed to balance the aromatic, spiced shrimp with crisp vegetables, citrus brightness, and fresh herbs. This combination keeps the dish light yet satisfying.

Nutrition (approx. per serving)

Calories: 243; Carbohydrates: 29 g; Protein: 15 g; Fat: 8 g; Fiber: 5 g; Cholesterol: 64 mg; Sodium: 458 mg; Sugar: 0.5 g.