Grilled Scallops with Lemon-Chickpea Salad

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             scallops-chickpea-salad Recipe

Ingredients

  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • Minced garlic clove
  • 1 stalk celery, chopped
  • Chopped fresh flat-leaf parsley
  • Fresh lemon juice
  • Extra-virgin olive oil
  • 1/2 pound sea scallops, rinsed and patted dry
  • 4 cups baby spinach

Preparation


Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.

Nutritional Information

Calories per serving:170
Fat per serving:8g
Saturated fat per serving:1g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:11g
Carbohydrates per serving:19g
Fiber per serving:4g
Cholesterol per serving:12mg
Iron per serving:2mg
Sodium per serving:310mg
Calcium per serving:60mg

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