Chickpea & Mushroom Salad (2 large or 4 small servings)
This salad is a great mid-week summer meal. It is so easy to make and is packed with protein and B12. Whenever we make this salad I think to myself, “Wow that was so satisfying and it was a healthy, low-calorie salad!” It really does hit the spot this recipe.
olive oil for cooking
1 tin of organic chickpeas or 2 cups cooked chickpeas
1 small red onion, finely diced
3 cloves garlic, finely sliced
4 tbs ground cumin
approx. 16 mushrooms
1 bunch or bag of fresh spinach, washed
1 long red chilli, deseeded & finely diced
rind of 1 lemon & juice of 2 lemons
1 cup good quality greek-style natural yoghurt
himalayan sea salt & pepper
Wash and dry spinach and spread evenly acros your serving plates. Place yoghurt in a bowl and season with salt and pepper. Set aside.
Heat the oil in a large heavy-based saucepan and fry onions & garlic until softened and translucent. Season the onions with salt. Add lemon rind and cumin. Stir until aroma of the spices is released then add mushrooms and chickpeas. Sautee over medium heat until the mushrooms are cooked to your liking. Remove pan from heat and add lemon juice and chilli. Season to taste and serve over fresh spinach a blob yoghurt on top.
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