Chickpea, Shrimp, Bell Pepper and Parsley Salad | RICARDO

Ingredients

• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) chopped parsley
• 11/2 lb (675 g) large raw shrimp, peeled (with the tail)
• 1 can 19 oz (540 ml) chickpeas, rinsed and drained
• 2 tablespoons (30 ml) red wine vinegar
• 4 cups (1 litre) lamb’s lettuce (or arugula)
• Salt and pepper