Warm Chickpea Salad With Spiced Mushrooms

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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