April 24th, 2024
Recipes
Shiitake Mushroom and Chickpea Salad
Valentina P
- Difficulty
•
- Time 15"
Shiitake Mushroom and Chickpea Salad topped with a warm blend of chickpeas, garlic, mushrooms, and broccolini over a bed of fresh arugula. All drizzled with a quick mustard dressing and pine nuts.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 (15 ounce) can chickpeas, drained and rinsed
- 4 ounces shiitake mushrooms, sliced
- 4 ounces broccolini or broccoli
- 3 handfuls arugula
- 33333333/100000000 cup pine nuts or sunflower seeds
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- nutritional yeast, to taste Mustard Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon nutritional yeast
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the dressing ingredients in a small bowl or jar until smooth. Set aside.
- Step 2: Heat a dry frying pan over medium heat and add the pine nuts or sunflower seeds. Toast the nuts for several minutes until the nuts are golden or fragrant. Shake the pan often to avoid burning and transfer the nuts to a small bowl when ready.
- Step 3: Chop the broccolini or broccoli into very small pieces. Set aside.
- Step 4: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and 1/4 teaspoon salt and cook for 30 seconds. Add the chopped broccolini or broccoli and sliced mushrooms. Cook for 4 minutes, stirring often. Add the drained chickpeas to the pan and continue cooking for another 1 to 2 minutes, or until the vegetables are fork-tender. Set aside.
- Step 5: Toss the arugula in a mixing bowl with a little splash of the prepared dressing. Transfer the dressed arugula onto a serving plate and top with the warm chickpea mix. Sprinkle some nutritional yeast and all of the toasted nuts over the top.
- Serve: Drizzle some of the remaining dressing over the top and leave any additional dressing to serve on the side. Enjoy immediately.
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recipe
Shiitake Mushroom and Chickpea Salad
PT15M 1 (15 ounce) can chickpeas, drained and rinsed 4 ounces shiitake mushrooms, sliced 4 ounces broccolini or broccoli 3 handfuls arugula 33333333/100000000 cup pine nuts or sunflower seeds 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1/4 teaspoon salt nutritional yeast, to taste 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons dijon mustard 1 teaspoon maple syrup (or honey) 1 teaspoon nutritional yeast salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
