A perfect sharing salad that requires no cooking – mix shellfish with canned pulses, herbs and lemon
Ingredients
- 300g peeled, cooked large prawn
- 400g can chickpea, drained
- ½ a small bunch parsley, roughly chopped
- juice 1 lemon
- 2 tbsp olive oil
Method
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Mix prawns with chickpeas and parsley. Add lemon juice, olive oil and some seasoning. Chill until needed. Can be made the night before.