Shrimp Caesar Salad With Air Fried Chickpeas

Recipe by Mandi Hickman

Serves 2-3

Instructions

Salad

• 1 lb. shrimp, deveined and defrosted if frozen, I used red Argentine 
• 2 heads romaine, chopped
• 1/3 English cucumber, sliced and quartered
• 1 avocado, sliced
• 2 tbsp shaved parmesan, optional
• 2 tbsp Trader Joe’s vegan caesar dressing, or to taste
• Salt and pepper to taste
• Pinch of garlic powder
• 1/2 tsp paprika
• 1 tbsp avocado or olive oil

Air Fried Chickpeas

• 1 (15.5) oz. can chickpeas, rinsed and drained
• 1 tbsp avocado or olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp parsley flakes
• 1/2 tsp paprika

Ingredients 

1. First make the air fried chickpeas by combining all the ingredients in a mixing bowl.
2. Add to air fryer basket and cook at 380 degrees F for 12-14 minutes, or until crispy enough to your liking. Tossing half way through.
3. Pat dry your shrimp and season with salt, pepper, garlic powder and paprika.
4. Add oil to a skillet over medium high heat and add the shrimp in a single layer. 
5. Let cook about 2-3 minutes per side or until cooked through.
6. Remove from heat and set aside.
7. Assemble salads by combining romaine, cucumber, air fried chickpeas, avocado, shrimp and shaved parmesan. Add more cracked pepper if desired.
8. Drizzle with vegan caesar and enjoy!