Mushroom & chickpea salad
Appetizer, Dinner, Lunch
SERVES:
4
4
DIFFICULTY:
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
10 minutes minutes
10 minutes minutes
Ingredients
- 300 g mushrooms halved
- 800 g chickpeas rinsed & drained
- 1 tsp ground cumin
- 1 tsp ground coriander (cilantro)
- â…“ cup olive oil
- 1 lemon zested and juiced
- 360 g mixed salad leaves spinach & rocket leaf salad
- 100 g feta cheese
- ¼ tsp dried chilli flakes optional
- lemon wedges grilled, to serve
Method
- 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.
Notes
Courtesy of Australian Mushrooms
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 506kcal | Carbohydrates: 29.1g | Protein: 22.3g | Fat: 28.6g | Saturated Fat: 7.5g | Fiber: 15.7g
