The honest-to-goodness truth is that I’m not an obedient salad-recipe follower. But I often regret it, because a little of this and a little of that sometimes works, and sometimes lacks. Here’s an instance where these ingredients together usually work, even if you cheat a little and just eyeball the recipe.
Roasted Mushroom and Chickpea Salad
- Cooking and Prep: 40 m
- Serves: 4
For the Chickpeas
Roast the Mushrooms
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay out the chickpeas and mushrooms on two sides of a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20–25 minutes.
Remove from oven. Immediately transfer the chickpeas to a bowl and toss with spices while still hot. Allow to cool.
Prepare the Dressing
Combine dressing ingredients in a small bowl.
Assemble the Salad
To assemble the salad, arrange arugula and cherry tomatoes in a bowl.
Add roasted mushrooms and roasted, seasoned chickpeas and toss.
Top with crumbled feta cheese and drizzle with dressing.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger