Marinated Mushroom and Chickpea Salad

Marinated Mushroom and Chickpea Salad

Print
Marinated-Mushroom-Chickpea-Salad-8

Marinated Mushroom and Chickpea Salad

  • Author: Aggie's Kitchen
  • Yield: 4-6 1x
  • Category: Apps & Sides, Main, Salad, Vegetarian

Description

This refreshing mushroom and chickpea salad can be served as a side or a main dish.

Recipe courtesy of Aggie’s Kitchen.


Scale

Ingredients

  • 8 ounces baby portabella mushrooms, cleaned and cut into quarters
  • 2 roasted red peppers, cut into small pieces
  • One, 15 ounce can chickpeas, drained and rinsed
  • 1/3 cup red wine or sherry vinegar
  • 4 tablespoons olive oil
  • 2 garlic cloves, pressed or minced
  • Small pinch red pepper flakes, to taste
  • 2 tablespoons chopped fresh Italian parsley and/or fresh oregano
  • Salt and pepper to taste

Instructions

  1. Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.
  2. In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.
  3. Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

If you like this, try these:

Trumpet Mushroom Scallops with Brown Butter and Thyme

Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!

view Recipe

Sautéed Beech Mushrooms in Chili Oil

These mushrooms get a kick of spicy flavor from homemade chili oil! They can be served over grilled steaks or roasted poultry to add earthy heat to a special dinner.

view Recipe

Rustic Oyster Mushroom and Potato Soup

This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a great option for a light lunch.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

  • Instagram has returned invalid data.