Mushroom & chickpea salad

Mushroom and Chickpea Salad
  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
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Ingredients

300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve

Method

1

Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.

2

Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.

3

Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.

4

Serve with grilled lemon.

Ingredients

 300 g mushrooms, halved
 800 g (2 x 400g cans) canned chickpeas, rinsed & drained
 1 tsp ground cumin
 1 tsp ground coriander
  cup olive oil
 1 lemon, zested and juiced
 360 g spinach & rocket leaf salad mix
 100 g feta
 ¼ tsp chilli flakes (optional)
 grilled lemon wedges to serve

Directions

1

Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.

2

Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.

3

Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.

4

Serve with grilled lemon.

Mushroom & chickpea salad

Tags:

 Appetiser, Dinner, Healthy, Lunch, Quick n Easy, Salad, Vegetarian

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