Lemon Garlic Shrimp with Chickpeas

I came across this awesome recipe the other day and had to try it myself!  I think it was meant to be a side dish but it was so good I decided to make it as the main course and bake a few rolls for the side.  Nick and I ate about half the pan in one sitting.  It's light in your stomach and its low in cals - perfect summer dish!

What you'll need:

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 1/2 pounds raw shrimp, peeled and remove the tails for easy eating
  • 2 Tbsp olive oil
  • 3 Tbsp lemon juice (1 lemon)
  • 3 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • 1/2 tsp. red pepper flakes
  • 1/2 cup parsley, chopped
  • 1 1/2 tsp. salt
  • 1 lemon, sliced


  1. Preheat oven to 450 degrees
  2. Rinse and drain your chickpeas
  3. Mix with one tablespoon of olive oil and a 1/2 teaspoon of salt
  4. Arrange chickpeas in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden
  5. While the chickpeas are baking, mix the shrimp with one tablespoon of olive oil, juice of one lemon, garlic, lemon zest, red pepper flakes and one teaspoon of salt in a large bowl
  6. Marinate shrimp mixture in fridge for 10 to 15 minutes
  7. Once your chickpeas have finished baking, spread your shrimp mixture over the roasted chickpeas and place a few lemon slices over top
  8. Return your dish to the oven and bake for 5 to 8 minutes longer
  9. Top with parsley


Servings: 6

Serving Size: 1 cup

Calories: 186


Perfect summer dish!