Lemony chickpea and prawn salad

Ingredients

For 1 serving

• Cooked chickpeas105 g
• Shrimp90 g
• Celery50 g
• Extra virgin olive oil5 g
• Lemon juiceto taste
• Parsleyto taste
• Saltto taste

Contains: shellfish, celery,

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile peel the prawns and slit them along the back to remove the dark vein.
2. Drop the prawns into the boiling water and blanch for 2 minutes, until pink and opaque; drain and let them cool slightly.
3. Drain and rinse the chickpeas; strip the strings from the celery and slice it thinly. Squeeze the lemon and chop the washed parsley.
4. In a bowl whisk the oil with the lemon juice and salt.
5. Combine the prawns, chickpeas and celery, pour over the dressing and finish with the parsley.