Spicy Shrimp and Chickpea Salad

Recipe by Catherine Pla, adapted from Yasmin Fahr, NYTimes Cooking

Serves 4

Spicy Shrimp and Chickpea Salad

• 1 lemon, zested and juiced

• 1 lime, zested and halved

• 2 t Dijon mustard

• 5 T olive oil, divided

• 2 (15-oz) cans chickpeas, drained and rinsed

• 1⁄4 c diced red onion

• 1 small jalapeno, seeded and diced

• 1 c chopped parsley

• 2 garlic cloves, grated or pressed

• 1⁄2 t red pepper flakes

• 1 c chopped greens, such as spinach, baby kale, power greens

• 1 lb. medium shrimp, peeled and deveined, tails removed

• Kosher salt and black pepper

In a large salad bowl, combine the lemon juice and zest, lime zest, and mustard. Whisk in 3 tablespoons olive oil, taste and season for salt and pepper. Add the chickpeas, onion, jalapeno, and most of the parsley (save some for garnish). Toss to coat with the dressing. Taste again and season accordingly.

Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and stir for 30 seconds. Add the chopped greens and stir, cooking until they wilt, 3 minutes. Add the shrimp, sprinkle with salt and pepper, and cook for about 5 minutes until they've become firm and pink. Turn off the heat and squeeze lime juice over the shrimp and greens.

Top chickpeas with shrimp and garnish remaining parsley.