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    You are in: Home / Recipes / Warm Chickpea Salad With Spiced Mushrooms Recipe
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    Warm Chickpea Salad With Spiced Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    PinkCherryBlossom's Note:

    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.

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    Units: US | Metric

    For the dressing

    • 6 1/4 fluid ounces Greek yogurt
    • 1/4 cup chopped mint leaf

    To serve

    • 8 3/4 ounces baby spinach leaves


    1. 1
      Rinse and drain the canned chickpeas
    2. 2
      Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
    3. 3
      Reduce the heat, then add the garlic, chilli and chickpeas.
    4. 4
      Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:


    Nutritional Facts for Warm Chickpea Salad With Spiced Mushrooms

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.8
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 383.3 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 7.4 g
    Sugars 2.4 g
    Protein 10.2 g

    The following items or measurements are not included:

    Greek yogurt

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