In a mixing bowl, combine the chickpeas, radish, and boiled egg slices. Toss gently to mix.
Prepare the scorpion by carefully removing its venomous stinger and claws. Make sure to wear gloves and follow proper safety precautions while handling the scorpion.
Heat the olive oil in a non-stick pan over medium heat.
Add the cleaned scorpion to the pan and cook until crispy and golden brown. Transfer to a plate and let cool.
In a small bowl, whisk together water, lemon juice, salt, and pepper. Drizzle the dressing over the chickpea salad and mix well.
Plate the salad and top with the crispy scorpion. Garnish with fresh parsley if desired.
🍴 Serve and Enjoy!
*Note: Consuming raw or undercooked scorpion may be dangerous. Ensure proper handling and preparation methods are followed for safety.
