Recipe by Chanie Nayman

Roasted Mushroom and Chickpea Salad

Roasted Mushroom and Chickpea Salad

Dairy

4 Servings Serving Icon

40 Minutes

Easy

Allergens

Contains

- Dairy

Diets

- Vegetarian - Pescatarian - Gluten Free - Low Carb

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.

Directions

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

Recipe tags

Chanie Nayman Chick peas Chickpea salad Chickpeas Dairy salads Feta cheese Feta salad Garbanzo beans Roasted mushrooms Shavuos Summer salads

Roasted Mushroom and Chickpea Salad

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tamar

4 months ago

0

Rivkie Katz

1 year ago

fabulous.

0

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