Pickled Mushroom And Chickpea Salad Recipes
WARM CHICKPEA SALAD WITH SPICED MUSHROOMS
This is from Cecila Brooks Brown's "New vegetarian". Despite it being a salad I rarely make the whole thing. I often serve the spiced chickpeas and yoghurt with brown rice or wrapped up in a wholemeal chapatti.
Provided by PinkCherryBlossom
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain the canned chickpeas
- Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
- Reduce the heat, then add the garlic, chilli and chickpeas.
- Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
- For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
- To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.
Nutrition Facts : Calories 265.9, Fat 12.2, SaturatedFat 1.6, Sodium 383.4, Carbohydrate 32.8, Fiber 7.5, Sugar 2.5, Protein 10.2
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