Prawn, chickpea & parsley salad
A perfect sharing salad that requires no cooking - mix shellfish with canned pulses, herbs and lemon
- Prep: 10 mins
No cook
- Serves 6 alone or 10 with other dishes
- Easy
Ingredients
- 300g peeled, cooked large prawns
- 400g can chickpeas, drained
- ½ a small bunch parsley, roughly chopped
- juice 1 lemon
- 2 tbsp olive oil
Method
-
Mix prawns
with chickpeas
and parsley. Add lemon juice, olive oil and some seasoning. Chill until
needed. Can be made the night before.
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