Colorful lunch with shrimp, chickpeas, and salad.

I had a surprise 30 minutes during the workday so I decided to make my planned dinner for lunch.

This is tagged close enough as there were no formal recipes.

The shrimp was quickly tossed with chili powder, salt, and olive oil. And spent a few minutes in the pan to cook.

The chickpeas were leftover from the can the other day. I added artichoke hearts, chopped olives, peppers from the olive bar, pickled onions, bell peppers, and some parsley. It was quickly dressed with olive oil, Aleppo pepper flakes, preserved lemon paste, lemon, and a champagne vinegar.

And then I finished with the last of the arugula, chopped persimmons, radicchio, citrus vinegar, olive oil, salt, pepper. And then topped with pistachios.

I always have shrimp in the freezer and promptly forget it is an easy lunch time protein to make.

by PlantedinCA