Mushroom and Chickpea Salad

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Mushroom and Chickpea Salad

 

 

200 g (7 oz) button mushrooms, quartered

250 g (9 oz) cherry tomatoes, halved

300 g (10 1/2 oz) can chickpeas (garbanzo beans), drained

1/3 cup chopped flat-leaf parsley

 

Dressing:

 

2/3 cup extra virgin olive oil

2 tablespoons (8 tsp) balsamic vinegar

2 tablespoons (8 tsp) honey (-OR- vegan alternative)

2 teaspoons GF Dijon mustard

2 garlic cloves, crushed

 

 

1. Combine oil, vinegar, honey, mustard, garlic, and salt and pepper

in a screw-top jar. Shake well to combine.

 

2. Place mushrooms into a bowl. Pour half the dressing over mushrooms.

Toss to coat. Cover and set aside for 20 minutes.

 

3. Add tomatoes, chickpeas, parsley and remaining dressing to

mushrooms. Season with salt and pepper.

 

 

Serves 4.