- Serves: 4
- Preparation: 10 minutes
- Cooks In: 10 minutes
Share:
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
Method
1
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
2
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
3
Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
4
Serve with grilled lemon.
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
