Mediterranean Shrimp and Chickpea Salad

Peel and devein 2 pounds of shrimp, leaving tails on if desired. Pat dry with paper towels.

In a bowl, combine 3 tablespoons of olive oil, 3 minced garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Add the shrimp and toss to coat. Let marinate for 10 minutes.

While shrimp is marinating, drain and rinse 2 cans of chickpeas. Place in a large salad bowl.

Halve 2 cups of cherry tomatoes, dice 1 large cucumber, dice 1 large red bell pepper, and thinly slice 1/2 medium red onion. Add to the bowl with chickpeas.

Add 1/2 cup of pitted and halved kalamata olives to the salad bowl.

Chop 1/2 cup of fresh parsley and 1/4 cup of fresh mint. Add to the salad bowl.

Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of red wine vinegar, 1 minced garlic clove, 1 tablespoon of dijon mustard, 1 teaspoon of honey, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon each of black pepper and red pepper flakes.

Pour the dressing over the salad and toss gently to combine.

Add the cooked shrimp to the salad and toss again lightly.

Crumble 8 ounces of feta cheese over the top of the salad.

Let the salad sit for 5-10 minutes before serving to allow flavors to meld.