INSTRUCTIONS 

Roasted Chickpeas

• Preheat oven to 425°F.
• Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
• Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
• Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

• Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
• In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

• Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

• In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
• Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
• Garnish with cilantro if desired!

INGREDIENTS  

Salad and Toppings

• ¼ cup Bell Peppers, Diced
• 4 cup Spring Mix
• ¼ cup Tomato, Diced
• ¼ cup Black Beans, Rinsed and Drained
• ¼ cup Red Onion, Diced
• ¼ cup Corn

Roasted Chickpeas

• 16 oz Chickpeas, rinsed
• 1 tbsp Olive Oil
• 1 tbsp Taco Seasoning

Shrimp

• 15-20 Shrimp Prawns, no tails
• 1 tbsp Olive Oil
• 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

• 2-3 tbsp Ranch Dressing
• 1 tbsp Cilantro
• ½ Avocado
• 2 tbsp Water

INSTRUCTIONS 

Chickpeas

• Preheat oven to 425°F.
• Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
• Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
• Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

• Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
• In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

• Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

• In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
• Top with all the veggies and chickpeas and then place shrimp on top.
• Garnish with cilantro if desired!