Roasted Mushroom and Chickpea Salad

 
  • Cooking and Prep: 40 m
  • Serves: 4
  • Contains:

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.

Ingredients (20)

Salad

For the Chickpeas

Dressing

Start Cooking

Roast the Mushrooms

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. 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.

  3. Remove from oven. Immediately transfer the chickpeas to a bowl and toss with spices while still hot. Allow to cool.

Prepare the Dressing

  1. Combine dressing ingredients in a small bowl.

Assemble the Salad

  1. To assemble the salad, arrange arugula and cherry tomatoes in a bowl.

  2. Add roasted mushrooms and roasted, seasoned chickpeas and toss.

  3. Top with crumbled feta cheese and drizzle with dressing.

Credits

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger



 
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