Chickpea, Shrimp, Bell Pepper and Parsley Salad

Instructions

1. 1

   In a non-stick skillet, brown bell peppers and onion in 45 ml (3 tablespoons) of oil until caramelized. Add parsley and cook for about 1 minute. Set aside in a large bowl and let cool to room temperature.

2. 2

   In the same skillet, brown shrimp in remaining oil (15 ml/1 tablespoon) over medium-high heat for about 2 minutes on each side. Add to bell peppers with chickpeas and vinegar. Season with salt and pepper. Toss well.

3. 3

   Spread lettuce on plates. Top with shrimp and bell pepper mixture. Serve warm or cold.