Grilled Scallops with Lemon-Chickpea Salad
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 ...