Portobello Chickpea Salad

This is the kind of salad that's perfect to serve at any time of year. It's filling enough to serve as a light dinner main, with slices of herb and balsamic marinated portobello mushrooms roasted to tender perfection and served over a bed of mixed greens and plump golden chickpeas tossed with a spicy mustard dressing. And topped with toasted mixed nuts, slices of fresh avocado and cherry tomatoes, it's a colorful blend of tastes and textures too.

If you're looking to fill out the salad further, add some bean sprouts with the mixed greens.

Portobello Chickpea Salad

Recipe by Lisa Turner
Published on August 17, 2020

Hearty mixed green salad topped with toasted nuts, avocado and slices of roasted portobello mushrooms — a delicious salad at any time of year

Preparation: 30 minutes
Cooking time: 30 to 35 minutes

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Mushrooms:

4 medium portobello mushrooms, stems removed
1/3 cup olive oil
2 1/2 tablespoons tamari (soy) sauce
2 tablespoons balsamic vinegar
1 shallot, finely chopped
1 clove garlic, minced or crushed
1/2 teaspoon hot smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Salad:

3/4 cup mixed raw nuts (such as cashews, pecans, walnuts, almonds), chopped
2 cups cooked chickpeas (2/3 cup dried or 1 19 oz can)
6 cups mixed salad greens
2 shallots or 1 small red onion, sliced into half moons
1 avocado, sliced into half moons
1/2 cup cherry tomatoes, halved

Dressing:

1/4 cup whole grain Dijon mustard
1/4 cup red wine vinegar
3 to 4 tablespoons olive oil
2 tablespoons maple syrup

Instructions:

Start by preparing the mushrooms. In a small bowl, whisk together the olive oil, tamari, balsamic vinegar, shallots, garlic, paprika, oregano and thyme. Pour a small portion of the mixture into a large shallow glass baking dish. Place the mushrooms top-side down and pour the rest of the mixture over the mushrooms. Coat the mushrooms thoroughly with a pastry brush and let sit for 30 minutes to marinate.
Meanwhile, in a small unoiled saucepan, toast the nuts over medium heat, stirring or tossing often, until lightly browned. Set aside. In a small bowl, whisk together all of the ingredients for the dressing, and set aside. In a large salad bowl, toss the chickpeas, mixed greens, and shallots or red onion with the dressing.
To cook the mushrooms, preheat an oven to 400°F. Bake the mushrooms for 15 minutes, flip, and bake for another 10 minutes. Take care not to overcook the mushrooms — they should be succulent in texture. Remove from heat and let rest for a few minutes before slicing.
To serve, place the the dressed salad onto serving plates. Top with slices of mushroom and garnish with toasted nuts, slices of avocado, and cherry tomatoes.

Makes 4 servings