Summer Chickpea Salad

• Shrimp
• 1 pound Large raw shrimp with shell on
• 1/2 cup Red lava salt or course seal salt
• 2 cups Water
• 1 tablespoon Old Bay seasoning
• Chickpea Salad
• 2-15.5 ounces Cans Goya chickpeas
• 2 Fresh ears corn on the cob
• 2 Medium heirloom tomatoes
• 1 tablespoon Tiger Sauce
• 2 tablespoons Lemon juice
• 1 tablespoon Fish sauce
• 2 Cloves garlic, peeled and smashed
• 1/4 cup Fresh chopped herbs (dill, basil, parsley, tarragon)
• 1 tablespoon Extra virgin olive oil
• Course black pepper and salt

1. Bring water and salt to a boil until salt is dissolved. Add all the shrimp and the Old Bay. Stir and boil for about 3-5 minutes until the shrimp are bright pink and flesh is white.
2. Drain shrimp and place in a bowl of ice. Let cool while you make the salad.
3. In a small bowl mix tiger sauce, lemon juice, fish sauce, garlic, onion powder, chopped herbs and olive oil. Set dressing aside. You can use any kind of fresh herb you have. I just like to use what I have been able to grow.
4. Rinse and drain chickpeas and pour into a large bowl. Cut the tomatoes in half and remove seeds then cut them into pieces about the same as the chickpeas and add to the bowl. Remove the corn husks and carefully cut the corn off the cob into the bowl.
5. Now that the shrimp have cooled you can remove the tail and shell. Add the cleaned shrimp into the large bowl and toss with the dressing. Season with course black pepper and salt.
6. * Tiger sauce is a sweet but medium/hot sauce. I find it in the regular supermarket with the other hot sauces. If you cant find it I have used 1tsp rice wine vinegar, 1 tbs crushed red pepper flakes and 1 tbs honey.

shrimp, shrimp, red lava salt, water, bay seasoning, chickpea salad, chickpeas, fresh ears corn, heirloom tomatoes, tiger sauce, lemon juice, fish sauce, garlic, fresh chopped herbs, extra virgin olive oil, course black pepper

Taken from food52.com/recipes/27560-summer-chickpea-salad (may not work)