Grilled Scallops with Lemon-Chickpea Salad

scallops-chickpea-salad Leigh Beisch


  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • Minced garlic clove
  • 1 stalk celery, chopped
  • Chopped fresh flat-leaf parsley
  • Fresh lemon juice
  • Extra-virgin olive oil
  • 1/2 pound sea scallops, rinsed and patted dry
  • 4 cups baby spinach


Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.

  • Yield: Serves 4 (serving size: 2 cups)

Nutritional Information

Calories per serving: 170
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 11g
Carbohydrate per serving: 19g
Fiber per serving: 4g
Cholesterol per serving: 12mg
Iron per serving: 2mg
Sodium per serving: 310mg
Calcium per serving: 60mg

Good to Know

The power duo of scallops and chickpeas provides protein, fiber, vitamin B12, and omega-3 fatty acids, which are great for brain and heart health.