Total time: 15 minutes
Note: Find live spot prawns at Pearson's Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets.
2 (15-ounce) cans garbanzo beans
2 teaspoons minced garlic, divided
Pinch dried red pepper flakes
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, divided
1/2 cup olive oil, divided
2 tablespoons lemon juice
3/4 pound grape or cherry tomatoes, halved
2 pounds spot prawns
4 cups torn arugula leaves
1. Drain the garbanzo beans, place them in a strainer and rinse them under cold, running water. Pat them dry with a towel. Combine the beans with 1 teaspoon minced garlic, the red pepper flakes, cumin, 1 teaspoon salt, one-fourth cup of the olive oil and the lemon juice. Stir in the grape tomatoes and set aside.
2. In a small bowl, combine the remaining one-fourth cup olive oil, the remaining 1 teaspoon minced garlic and one-half teaspoon of salt.
3. Arrange the spot prawns in a single layer in two grilling baskets. Brush with the garlic-olive oil and grill over a medium-hot fire until bright red and slightly charred on one side, 2 1/2 to 3 minutes. Turn and cook another 2 1/2 to 3 minutes on the other side.
4. Stir the arugula leaves into the garbanzo bean-tomato mixture, taste and adjust seasoning. Mound the salad in the center of a platter and arrange the prawns around the salad. Serve immediately.
Each serving: 385 calories; 36 grams protein; 26 grams carbohydrates; 4 grams fiber; 15 grams fat; 2 grams saturated fat; 0 mg. cholesterol; 707 mg. sodium.Copyright © 2015, Los Angeles Times