Melon, Chickpea, and Shrimp Salad

The Melon, Chickpea, and Shrimp Salad is a fresh and light dish, perfect for the summer season. Here’s how to prepare it:

Ingredients

• 1 ripe melon
• 400 g of cleaned shrimps
• 240 g of chickpeas (pre-cooked if you’re using canned ones)
• Salt and pepper to taste
• Extra virgin olive oil
• Lemon juice
• A bunch of arugula or other salad mix to taste
• Fresh aromatic herbs (such as basil or mint, depending on your preference)
• Some mint leaves for garnish

Preparation

1. If the shrimps are not already cleaned, start by washing them and removing the shell, then cook them in slightly salted water until they turn pink and opaque. Drain and let them cool down.
2. Meanwhile, open the melon and remove the seeds. Cut it into cubes or use a melon baller to prepare melon spheres for a more elegant dish presentation.
3. Rinse the chickpeas if you’re using canned ones and let them drain.
4. In a large bowl, combine the melon, chickpeas, and cooled shrimps.
5. Wash and dry the arugula or salad mix and add it to the bowl.
6. Dress everything with extra virgin olive oil, lemon juice, salt, and pepper. Finely chop the aromatic herbs to your liking to further flavor the salad.
7. Gently mix the ingredients to blend them, then let the salad rest in the fridge for at least half an hour before serving, so the flavors meld well together.
8. Serve the salad cold, garnished with fresh mint leaves for an extra touch of freshness.

A curiosity: shrimp is a very versatile ingredient in the kitchen, and its combination with the sweetness of the melon creates a pleasant contrast of flavors that is increasingly appreciated in contemporary cuisines. Perfect for a summer dinner, this dish brings a breath of freshness and lightness to the menu.

Would you like to pair this salad with a nice glass of Italian wine? Or do you require some suggestions on how to vary the recipe?