Spicy Shrimp with Chickpeas Salad

I’m talkin’ spicy and I’m talkin’ chickpeas, because this dish is loaded with both in the best of ways! The NYTimes recipe was super easy to prep ahead of time and just took a few minutes of actual cooking time. Citrus, red and jalapeno peppers, and garlic wake your taste buds. Tons of chickpeas and firm shrimp satisfy your hunger. My modifications: Use 1.5 pounds of shrimp for 3 people, sub cilantro for parsley and go easy on the red pepper flakes for less spice. This is perfect for summer eating and you’ll definitely impress your friends.