Warm Chickpea Salad With Spiced Mushrooms
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 396.89 g canned chick-peas
- 44.37 ml olive oil
- 297.66 g button mushrooms
- 2 garlic cloves, chopped
- 1 red chile, de-seeded and chopped
- 9.85 ml ground cumin
- 1 lemon, juice of
-
For the dressing
- 6 fluid ounce Greek yogurt
- 59.14 ml chopped mint leaf
-
To serve
- 248.05 g baby spinach leaves
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...