Warm Chickpea Salad With Spiced Mushrooms Recipes
WARM CHICKPEA SALAD
Warm chickpea salad, ideal as a weekend lunch or weekday supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
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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