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.
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.
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.
Serve with grilled lemon.
Servings 0