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Chickpea and Roasted Mushroom Salad

by 

From MJ’s Cafe
Read our review about MJ's.


Ingredients:

olive oil
5 cups assorted mushrooms, sliced
salt and pepper to taste
4 cups cooked chickpeas
baby greens

For dressing: 
1/4 cup of extra virgin olive oil
2 cloves of garlic, minced
4 scallions, chopped
grated zest of 1 lemon
6 tbsp. of lemon juice
1–2 cups parsley, chopped
salt and pepper to taste

Method:
  1. Drizzle olive oil over the mushrooms and salt and pepper to taste. Roast in an oven at 350ºF for an hour. Let cool.
  2. In a bowl, add the roasted mushrooms to the chickpeas.
  3. Add 1/4 cup of olive oil, garlic, scallions, lemon zest, lemon juice, parsley, salt, and pepper to the bowl and marinate everything together for at least an hour.
  4. Serve over a bed of organic baby greens or alone, either chilled or at room temperature.
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