Shrimp, Spelt, and Chickpea Salad with Vegan Cucumber Mayo
When it comes to a light and nutritious salad that doesn’t compromise on flavor, this shrimp, spelt, and chickpea salad is a winner. Packed with vibrant vegetables, fresh herbs, and a delightful vegan cucumber mayo, it’s a dish that will satisfy your taste buds and leave you feeling nourished. Let’s dive into the recipe and discover the magic of this refreshing combination.
Ingredients:
For the Salad:
- 1 pound (450g) shrimp, peeled and deveined
- 1 cup spelt
- 1 cup cooked chickpeas
- 2 cups pesciatina salad (or any mixed salad greens)
- 2 spring onions, finely sliced
- Fresh parsley leaves, whole
For the Vegan Cucumber Mayo:
- 2 cucumbers, peeled and deseeded
- 30g lemon juice
- 100g cold aquafaba (chickpea brine)
- 100g sunflower seed oil
- 100g white sesame oil
- 130g boiled potato
- Salt to taste
Method:
- Prepare the Spelt:
- In a pot of salted boiling water, cook the spelt according to the package instructions or until tender.
- Drain the cooked spelt and rinse it with cold water to stop the cooking process.
- Set aside to cool.
- Make the Vegan Cucumber Mayo:
- Puree the peeled and deseeded cucumbers until finely blended.
- In a blender or food processor, combine lemon juice, cold aquafaba, sunflower seed oil, white sesame oil, and boiled potato. Blend until well combined and creamy.
- Gradually add the pureed cucumbers to the mixture and blend until smooth.
- Season with salt to taste.
- Transfer the vegan cucumber mayo to a bowl and refrigerate until ready to use.
- Prepare the Shrimp:
- Separate the heads from the shrimp and remove the shells.
- In a pot of salted boiling water, blanch the shrimp pulp along with thyme and a splash of white wine.
- Once cooked, cut the shrimp pulp in half lengthwise and transfer it to a bowl.
- Dress the shrimp with a drizzle of extra virgin olive oil, lime juice, salt, and pepper. Toss gently to combine.
- Assemble and Serve:
- In a large mixing bowl, combine the cooked spelt, pesciatina salad, sliced spring onions, and cooked chickpeas.
- Drizzle with extra virgin olive oil and season with salt to taste. Toss gently to combine.
- Using a large ring mold, plate the spelt salad in the center of a bowl, ensuring not to flatten it.
- Arrange the marinated shrimp on top of the salad.
- Generously drizzle the vegan cucumber mayo over the shrimp and salad.
- Serve the shrimp, spelt, and chickpea salad immediately and enjoy!