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Chickpea salad with mushrooms

Cooking method
Κατηγορία , ,
Difficulty Beginner
Preparation time: 15 min Cooking time: 20 min Ωρα ξεκούρασης: 12 hour Total time:: 12 hrs 35 mins
Portions 4
  • 350 grams chickpeas (chunk)
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 15 grams dried porcini mushrooms
  • 100 grams white mushrooms (cut in slices)
  • 1 white onion (finely chopped)
  • 1 bell pepper (finely chopped)
  • 2 tablespoons of mild mustard
  • 300-400 grams mushroom broth
  • 10 stems of parsley (finely chopped)
  • 1 red onion (cut in slices)
  • spring onion (finely chopped)
  • juice of fresh lemon (as much as you want)
  • salt (preferably)
  • pepper (preferably)
  • cumin (preferably)
  • chili flakes (preferably)
  • olive oil (preferably)
  • apple cider vinegar (preferably)
  1. From the previous night, add the chickpeas, baking soda and salt in a bowl with cold water. Mix well and let them expand for 12 hours.
  2. When ready, rinse them well and boil them for 25 minutes (depending on the chickpeas) in cold water.
  3. In a deep bowl add the dried mushrooms and then add 300-400 grams of hot water and let them soak, for at least 15-20 minutes.
  4. In a pot add olive oil, cumin, chili flakes and then add the white onion and the bell pepper and sautée them. Season them with salt in order to wilt them quickly.
  5. Next, add the mustard, mix slightly and then add the broth from the soaked mushrooms.
  6. Cook the vegetables for 15 minutes or until they have softened.
  7. In a bowl add the slices of the red onion and then add drops of apple cider vinegar.
  8. In a hot frying pan with a little of olive oil added, sautée the white mushrooms for2 minutes and then add the soaked mushrooms. Once golden, deglaze with lemon and add a bit of oregano and some parsley stems. Set the frying pan aside.
  9. In a multi add the vegetables along with the liquor of the pot and mix very well. This salt is all the tastiness of our salad.
  10. In a large bowl add the chickpeas, the sauce, a lot of salt, pepper, cumin and mix very, very well!
  11. In a deep plate serve the chickpeas and add stems of parsley, the spring onion, the red onion and the mushrooms.
  12. Finally, add zest of lemon, freshly grated pepper and virgin olive oil.
  1. This salad can stay in the fridge for at least 2 days, without the mushrooms of course!
  2. It can be eaten hot or cold.
  3. As the sauce gets colder, it also gets thicker.
Keywords: chickpea, salad, mushrooms