Chickpea, Shrimp, and Melon Salad

I can give you a recipe for a fresh and tasty salad that combines chickpeas, shrimp, and melon with an Italian touch. Before you start, make sure you have all the ingredients.

Ingredients

• 200g of cleaned shrimp
• 240g of cooked chickpeas (if using canned, rinse well)
• 1 medium-sized cantaloupe melon
• A handful of arugula
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh mint (optional for garnish)

Preparation

1. Begin by cleaning the shrimp if they are not already cleaned. Then sauté them in a pan with a drizzle of oil and a clove of garlic for a few minutes until they turn pink and slightly golden. Salt lightly and set aside to cool.
2. Drain and rinse the chickpeas if you are using canned ones. Place them in a large bowl.
3. Cut the melon in half, remove the seeds, and use a Parisian scoop to create melon balls or alternatively, cut it into cubes. Add the cut melon to the bowl with the chickpeas.
4. Add the cooled shrimp to the bowl.
5. Wash the arugula, dry it, and add it to the other ingredients.
6. Dress the salad with lemon juice, salt, pepper, and a generous drizzle of extra virgin olive oil. Gently mix to avoid breaking the shrimp.
7. Let it rest in the refrigerator for at least 15-30 minutes before serving so that all the flavors can blend well.
8. Serve the salad cold, garnishing with fresh mint leaves for an extra touch of freshness.

This chickpea, shrimp, and melon salad is perfect for a summer lunch or as a unique dish for a light and refined dinner. The combination of sweet and salty flavors will surely be a pleasure for the palate.

Fun Fact

The cantaloupe melon is named after the Papal estate of Cantalupo in Sabina where it is said to have been first cultivated in Europe after being imported during the Crusades. The pairing with shrimp is classic in Italian summer cuisine, where the sweetness of the melon often enhances the delicate flavor of seafood.