Recipe description
July 21, 2026
Shrimp and chickpea salad
A gut-friendly shrimp and chickpea salad for balanced, fiber-rich meals.
Antioxidant Rich
Easy Recipe
95%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: shellfish, sulfites, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in plant-based fiber from legumes and vegetables.
- Includes olive oil and herbs rich in polyphenols for flavor and gut-friendly fats.
- Balanced mix of protein, fiber, and healthy fats in two servings.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
200
gram
Chickpea
400
gram
Lemon juice
2
tablespoon
Oil, olive
3
tablespoon
Onion, red
0.5
piece
Parsley
2
tablespoon
Cucumber
0.5
piece
Tomato, cherry
150
gram
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the chickpeas and drain well. If using canned chickpeas, rinse thoroughly.
2
Finely chop the red onion and parsley. Dice the cucumber and halve the cherry tomatoes.
3
In a large bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
4
Add chickpeas, red onion, cucumber, cherry tomatoes, and parsley to the bowl with the dressing. Toss gently to combine.
5
Cook the shrimp in boiling water for 2-3 minutes until pink and cooked through. Drain and let cool slightly.
6
Add the cooked shrimp to the salad mixture and toss gently to combine.
7
Divide the salad between two serving bowls and serve immediately or chill until ready to eat.
More Recipes For Your Gut
Nutrition
650 kcal
Calories
41 g
Protein
58 g
Carbohydrates
13 g
Fiber
12 g
Sugar
21 g
Fat
3 g
Saturated fat
1.2 g
Salt
FAQ
Can I make this salad ahead for meal prep?
Yes. You can prep the components in advance and refrigerate; assemble before serving. Keep shrimp separate if possible and use within 1–2 days.
How many servings does this make and can I scale it up?
It serves 2. To feed more people, double or triple the ingredients and adjust cooking as needed.
What are the allergens in this recipe?
Garnet shrimp is the main allergen (shellfish). Chickpeas are legumes. Other ingredients are generally allergen-free, but check for any personal sensitivities.
Can I substitute the shrimp with another protein?
Yes. Try chicken, tuna, or firm tofu; adjust cooking times accordingly.
Is this recipe gluten-free?
Yes, as written it is gluten-free. Watch for cross-contamination if preparing in shared facilities.
How should I store it and how long does it keep in the fridge?
Store in an airtight container in the fridge; best within 1–2 days.
Can I make this vegetarian or vegan?
Yes. Omit shrimp and add more chickpeas or vegetables; you can also use tofu or tempeh.
How can I adjust the flavor or spice level?
Tweak lemon juice and salt to taste; if you don’t like raw onion, soak the onion in ice water 5 minutes.
What’s the best way to cook the shrimp so it stays tender?
Boil or simmer shrimp for 2–3 minutes until pink and opaque; avoid overcooking.
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