With the beautiful summer weather we’ve been having, my husband has been outside grilling food on a very regular basis. And today’s recipe for Moroccan Spiced Shrimp Over Garbanzo Bean Salad was actually inspired by 5 years old who LOVES shrimp! On a recent beach excursion, we stopped to have lunch at a local, seaside restaurant, and my daughter was begging to order anything with shrimp. We opted to get her this dish, and she absolutely loved it.

I tried my best to replicate the version from the restaurant, and I’m pretty pleased with the results…it turned out delicious and very light at just 4 Smart Points per serving. Of course, the final approval came from the harshest critic, my little girl herself, and she vehemently approved. So if you are looking for a new grilling recipe to try this summer, get this one on your menu ASAP!

spiced shrimp over garbanzo bean salad

Moroccan Spiced Shrimp Over Garbanzo Bean Salad Recipe

Light and flavorful, yet very filling, this shrimp dish is an absolute winner. Perfect for an easy weekend lunch or brunch, or light dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 servings
Calories 138 kcal


For the shrimp

  • 1 lb uncooked shrimp - peeled and deveined
  • 1 cup cilantro
  • ½ cup mint leaves
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp olive oil
  • 1 tsp Ras el Hanout seasoning
  • Juice from 1 lemon

For the Salad

  • 1 15 oz garbanzo beans - drained and rinsed
  • 4 Persian cucumbers
  • 1 small red onion - chopped
  • 1 cup cherry tomatoes - halved
  • 2 tsp red wine vinegar
  • 2 tbsp fresh mint
  • 2 tbsp fresh parsley
  • ¼ tsp Ras el Hanout seasoning
  • Zest and juice of 1 lemon
  • Salt and pepper to taste


For the shrimp

  • Combine all ingredients, except the shrimp in a food processor or blender, and puree until well combined. Toss the marinade with shrimp in a large bowl, cover, and let sit about 30 minutes.

For the salad

  • Grill shrimp on medium high heat, until cooked through, about 2-3 minutes on each side.
  • Combine the salad ingredients together and toss to coat. Divide salad and shrimp evenly among four plates and serve immediately.


The entire recipe makes 4 servings
The serving size is about 6-7 shrimp and 1 cup salad


Calories: 138 kcal (7%)Carbohydrates: 16 g (5%)Protein: 10 g (20%)Fat: 4 g (6%)Saturated Fat: 0.5 g (3%)Fiber: 4.5 g (19%)Sugar: 4 g (4%)
Tried this recipe?Let me know how it was!

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1 Comment

  1. bob lieberman

    please allow me to print the entire recipe rather than the first paragraph