


This warm vegetarian chickpea and mushroom salad is ready in 15 minutes or so. The quantity in the recipe here serves 2. It’s a simple, and quick, meatless dish to prepare.
Ingredients
- 1 tablespoon of olive oil
- 1 ½ cups of home-cooked chickpeas (or canned chickpeas, drained and rinsed; or frozen chickpeas, defrosted)
- ½ cup of canned, sliced and drained white mushrooms. Remove excess water as much as possible.
- 1 garlic clove, peeled and crushed
- ½ teaspoon of ground cumin
- Salt
- Pepper
- 1 small handful of fresh coriander leaves, chopped
- Juice of half a Lemon
Preparation
On medium-high heat, heat the oil in a pan. Add the chickpeas, mushroom, garlic and cumin. Season with salt and pepper to taste. Stirring often, cook for 7-8 minutes or until the mushrooms are slightly golden.
Transfer to a serving bowl. Add the coriander leaves and lemon juice. Toss well and serve.
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