Warm Mushroom and Chickpea Salad | Glam Radar

by Maria · October 25, 2014

Here’s a spiced-up version of my usual dinner salad. Hearty, chock-full of protein and other good-for-you ingredients, healthy, and satisfying! As with all of my recipes, this is absolutely customisable to your own tastes – feel free to switch up the vegetables and add spices as needed.

This would be a great meal to serve at a barbecue or outdoor party. Vegetarian guests will thank you! Ritesh and I had it for dinner last night, and it makes a filling dish for two.warm-mushroom-and-chickpea-saladwarm-mushroom-and-chickpea-salad-recipe

Warm Mushroom & Chickpea Salad

  • 100 grams mushroom, sliced
  • 1 tin of chickpeas, drained
  • handful of lettuce (and/or any other greens)
  • 1 cucumber, peeled and chopped
  • 1-2 carrots, peeled and chopped
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • balsamic vinegar
  • olive oil
  • lemon or lime
  • 1/2 tsp salt

(…Yes, there’s only half a teaspoon of salt in the entire recipe. I don’t use very much salt in general)

  1. Sauté the onions and garlic in olive oil.
  2. When transparent, add the mushrooms.
  3. When the mushrooms have browned to your liking, add the salt and the chickpeas.
  4. Let the chickpeas heat through. In the mean time, prepare the base of your salad.
  5. Start with the greens. Dress them with some olive oil and balsamic vinegar, and top them with vegetables of your choice (e.g. carrot, cucumber, and anything else you would like to use).
  6. Spoon the hot mushroom/chickpea mixture on top. Add a squeeze of lemon or lime. Mix thoroughly and enjoy!

This recipe gives you an interesting mix of cold and warm elements, not to mention it’s very healthy and satisfyinghow-to-cook-warm-mushroom-and-chickpea-salad Start by stir-frying the onion, garlic, mushrooms, and chickpeaswarm-mushroom-and-chickpea-salad-prep Top with mushroom/chickpea mixturewarm-mushroom-and-chickpea-salad-prep-mixture Mix it up and enjoy!warm-mushroom-and-chickpea-salad-mixed If you’re obsessed with olives like we are, you can add a heaping spoonful to your salad. For any meal after lunch, nutritionists recommend that you eat: – NO starch (e.g. potatoes, rice, oatmeal, pasta, corn) I think I’ve managed to work in all of those elements in this meal! Let me know if you try it.

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