Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the shrimp and harissa paste. Ensure the shrimp is well-coated. Set aside to marinate for about 15 minutes.

While the shrimp is marinating, spread the chickpeas on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Roast the chickpeas in the preheated oven for about 20-25 minutes or until they are golden and crispy, shaking the pan halfway through.

After the chickpeas have been in the oven for about 10 minutes, heat a non-stick skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side or until the shrimp are pink and opaque.

In a small bowl, prepare the parsley gremolata by combining chopped parsley, minced garlic, lemon zest, lemon juice, and red pepper flakes (if using). Mix until well combined.

Once the shrimp and chickpeas are done, remove them from the heat. Serve the harissa rubbed shrimp alongside the roasted chickpeas and top with a generous spoonful of the parsley gremolata.

Enjoy your flavorful Harissa Rubbed Shrimp with Roasted Chickpeas and Parsley Gremolata warm!