This Shrimp and Chickpea Salad is a vibrant, protein-packed meal that feels both light and satisfying. It combines plump shrimp and creamy chickpeas with a zesty lemon-herb vinaigrette for a fresh, energizing dish. You’ll love this Shrimp and Chickpea Salad for a quick lunch, easy dinner, or portable meal prep.

Why You’ll Love This Shrimp and Chickpea Salad

Texture party: Tender shrimp, creamy chickpeas, and crisp vegetables in every bite.
Flavor develops: Gets even better as the lemony dressing soaks in.
Incredibly versatile: Easy to customize with your favorite add-ins.
Powerhouse nutrition: Packed with lean protein and fiber to keep you full.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 1 can (400 g) chickpeas, rinsed and drained
• 1 large English cucumber, diced
• 1 red bell pepper, finely chopped
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped
• 1 lemon, juiced (about 3 tbsp)
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp honey or maple syrup
• To taste: salt and freshly ground black pepper

Tools: A large mixing bowl, a medium skillet, a small bowl or jar for the dressing.

Notes: Don’t skip the fresh herbs—they provide a burst of fragrance that dried herbs can’t match. The honey balances the sharp lemon in the dressing.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• What kind of shrimp should I use? I highly recommend using raw, frozen shrimp that you thaw yourself. They tend to have a better texture and flavor than pre-cooked shrimp, which can be rubbery. Thaw them overnight in the fridge or in a bowl of cold water for 30 minutes.
• Don’t skip rinsing the chickpeas. Giving your canned chickpeas a good rinse under cold water removes the starchy, sometimes metallic-tasting liquid they’re packed in. This simple step ensures a cleaner, fresher taste in your final salad.
• Why an English cucumber? They have thinner skins and fewer seeds than regular cucumbers, which means you don’t need to peel or seed them. This saves time and gives a better, less watery result. If you use a standard cucumber, I’d recommend peeling it.
• Is the red onion too sharp? If you’re sensitive to the pungent bite of raw red onion, you can tame it quickly. Soak the sliced onion in a bowl of ice water for 10 minutes before adding it to the salad. This mellows the flavor significantly while keeping the crunch.

How to Make Shrimp and Chickpea Salad

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Not recommended; shrimp and cucumbers become mushy when thawed.
• Reviving: If veggies release water, drain excess liquid and add a fresh squeeze of lemon before serving.

Serving Suggestions

Complementary Dishes

• Garlic-rubbed toasted baguette — The crisp, garlicky bread is perfect for scooping up every last bit of the lemony dressing and chickpeas. It adds a wonderful carb-y element that turns the salad into a full meal.
• Simple couscous or quinoa — For a heartier, grain-based bowl, serve this salad over a fluffy bed of couscous or quinoa. The grains soak up the dressing beautifully and make the meal even more filling.
• Grilled asparagus or zucchini — The smoky char from grilled summer vegetables adds a fantastic depth of flavor that complements the bright, fresh notes of the salad perfectly.

Drinks

• A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a natural pairing for the lemon and dill in the salad, creating a really refreshing combination.
• Sparkling water with lemon and mint — A non-alcoholic option that mirrors the salad’s freshness. The bubbles are cleansing and the mint adds another layer of cool flavor.
• An ice-cold lager — The clean, crisp finish of a good lager cuts through the richness of the olive oil and provides a refreshing counterpoint to the savory shrimp.

Something Sweet

• Lemon sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels light and refreshing after the salad.
• Fresh berry salad with a hint of mint — A bowl of mixed berries with a sprinkle of torn mint leaves is simple, healthy, and the sweet-tart flavors are a lovely follow-up.
• Almond biscotti — For a little crunch with your coffee or tea, these nutty, not-too-sweet cookies are the ideal graceful ending.

Top Mistakes to Avoid

• Mistake: Overcooking the shrimp. This is the number one way to ruin a good shrimp dish. Shrimp cook incredibly fast and become tough and rubbery when left on the heat for just a minute too long. As soon as they’re pink and opaque, they’re done.
• Mistake: Adding warm shrimp to the salad. If you mix in the shrimp while they’re still hot, they’ll wilt the delicate herbs and cucumbers, making the salad soggy and sad. Always let them cool completely first.
• Mistake: Skipping the taste-and-adjust step. Salads are all about balance. Before you serve, you must taste it. You might find it needs another pinch of salt to make the flavors pop or another squeeze of lemon for brightness. This final adjustment is what separates a good salad from a great one.
• Mistake: Dressing the salad hours in advance. While the flavors do benefit from a little marinating time, adding the dressing too far ahead (more than a few hours) can cause the cucumbers to release water and the herbs to lose their vibrancy. For the best texture, dress it about 30 minutes before serving.

Expert Tips

• Tip: Use the dressing as a marinade. For an even deeper flavor, toss the raw shrimp in a tablespoon or two of the dressing and let them marinate in the fridge for 15-20 minutes before cooking. It infuses them with the lemon and herbs from the inside out.
• Tip: Smash some of the chickpeas. For a creamier, more cohesive salad, take a fork and gently smash about a quarter of the chickpeas before mixing everything. This creates a thicker texture that helps the dressing cling to every ingredient.
• Tip: Add a pinch of red pepper flakes. If you enjoy a little heat, a pinch of red pepper flakes added to the dressing or sprinkled over the finished salad adds a wonderful, subtle warmth that plays beautifully with the lemon and shrimp.
• Tip: Make it a deconstructed platter. For a beautiful presentation at a dinner party, arrange all the components—the chickpea mixture, the shrimp, the herbs—separately on a large platter and let guests build their own plates. It looks stunning and keeps everything super fresh.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can prepare all the components—cook and cool the shrimp, chop the veggies, and make the dressing—up to a day in advance. Store them separately in airtight containers in the fridge. Combine everything about 30 minutes to an hour before you plan to serve it. This allows the flavors to meld while keeping the textures perfect.

Can I use canned or pre-cooked shrimp?
You can, but I really don’t recommend it for the best results. Pre-cooked shrimp are almost always overcooked and can be quite rubbery. If you must use them, be very gentle when mixing them in and maybe add a little extra dressing to help moisten them. For the best texture and flavor, raw shrimp are definitely the way to go.

What’s a good substitute for dill?
If you’re not a fan of dill or don’t have any, fresh tarragon would be a lovely, slightly anise-like substitute. Alternatively, you could use all parsley, or even add some fresh basil or mint for a different herbal profile. The recipe is very forgiving, so use what you love!

How long will leftovers keep?
Leftovers will keep well in an airtight container in the refrigerator for up to 2 days. The vegetables will soften a bit and release some water, so it’s best enjoyed within the first 24 hours for optimal texture. I don’t recommend freezing this salad, as the thawed shrimp and cucumbers will become mushy.

Is this salad gluten-free and dairy-free?
Yes, as written, this Shrimp and Chickpea Salad is naturally both gluten-free and dairy-free. Just be sure to double-check the labels on your Dijon mustard and any other packaged ingredients to confirm they are certified gluten-free if you have a severe allergy or sensitivity.