Mushrooms Recipe

Mushroom, Chickpea & Toasted Walnut Salad

April 18, 2016

Mushroom, Chickpea & Toasted Walnut Salad 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 6 Servings


1/2 cup extra virgin olive oil

2 tbs red wine vinegar

2 tbs honey

2 tsp dijon mustard

400g button mushrooms, halved

300g fresh beans, trimmed

1/2 cup walnuts

1 tbs sesame seeds

250g mixed cherry tomatoes, halved

400g can chickpeas, drained, rinsed


1Whisk olive oil, vinegar, honey, mustard and salt and pepper in a large bowl. Remove 2 tablespoons to a small bowl and set aside. Add the mushrooms to the large bowl and stir to coat. Cover and set aside 1 hour to absorb the marinade.

2Meanwhile wash the beans and place onto a microwave-safe plate. Cover with damp paper towel and microwave for 1-2 minutes until bright green and just tender. Refresh in iced water, drain and pat dry. Halve the beans if necessary.

3Heat walnuts in a non-stick frying pan over medium heat, until lightly toasted. Add the sesame seeds and cook a further 1-2 minutes until golden.

4Add the beans, tomatoes and chickpeas to the mushrooms. Pour over the reserved dressing and toss to combine. Spoon onto a plater, scatter over walnuts and sesame seeds. Serve.