Chickpea and Shrimp Salad

Ingredients (2-3 servings)
• 1 cup cooked chickpeas (canned, rinsed, and drained)
• 200 g peeled and deveined raw shrimp
• 1 cup baby spinach or arugula
• ½ red bell pepper, diced
• ½ cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ avocado, cubed
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons olive oil (divided)
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Juice of 1 lemon
• Salt to taste

Instructions
1. Cook the shrimp: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the garlic, shrimp, cumin, and paprika. Cook for 2-3 minutes on each side until the shrimp turn pink and are fully cooked. Remove from heat and let cool slightly.
2. Prepare the salad: In a large bowl, mix the chickpeas, red bell pepper, cucumber, red onion, and leafy greens.
3. Add the shrimp and avocado: Gently fold in the cooked shrimp and avocado cubes.
4. Dress the salad: Drizzle the remaining tablespoon of olive oil and the lemon juice over the salad. Add salt to taste and mix gently.
5. Serve: Sprinkle with feta cheese if desired and enjoy.

This salad is high in protein, fiber, and healthy fats—perfect for a light but nutritious meal. Enjoy!