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Chickpea Blueberry Mushroom Salad

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You’ve probably already noticed that most of my recipes contain blueberries and mushrooms and this salad is no exception to that.

I actually think I should change the name of the blog for something like “I’m in love with mushrooms” or “Crazy for blueberries”. And the truth is: they are absolutely fundamental in my life. And there isn’t a single recipe with these two I don’t try.

So, to be completely honest with you I found this recipe on another blog – this time a Portuguese one. And I must tell you a little about the way I found this fantastic and exoctic salad.

So a few months ago, I was researching about vegan blogs in Portuguese, and for my absolute surprise I found Veggitable, which is the blog of a super committed  lady, sister of my dear friend Liliana from uni.  It was a lovely surprise to find such a well-structured page in my own language, all written and developed by someone I actually already knew. If you haven’t visited Veggitable have a look at the blog and I am sure you’ll find wonderful and satisfying recipes and a very positive and optimistic approach to Veganism.

This salad is an adaptation to one of my absolute favourite recipes on the Veggitable app (both in Portuguese and English).

 

See all the details below and hope you like it J

Xx

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Chickpea Blueberry Mushroom Salad
Serves 2
An extremely simple and healthy salad that is ready in less than 15 minutes. It is crunchy and at the same time very refreshing - made with chickpeas, blueberries and Portobello mushrooms.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 150 gr chickpeas, raw
  2. 3 large Portobello mushrooms
  3. 2 medium cucumbers
  4. A handful of cherry or plum tomatoes
  5. A handful of blueberries
  6. 200 gr of lettuce
  7. 100 gr of spinach or arugula
  8. 2 Tsp. olive oil
  9. 2 Tsp. oregano
  10. 2 Tsp. of smoked paprika
  11. 2 Tsp. tamari sauce
  12. 1 teaspoon garlic powder
  13. 1 teaspoon dried thyme
  14. Salt and pepper to taste
  15. A handful of fresh, chopped coriander
  16. Optional: Serve with yogurt sauce
  17. 125g soy yogurt
  18. ½ lemon juice,
  19. 1 tablespoon olive oil
  20. A handful of fresh, chopped parsley
  21. 1 teaspoon salt and black pepper
Instructions
  1. Cook the chickpeas in water.
  2. Slice the Portobello mushrooms and the cucumbers
  3. Cut the tomatoes into halves.
  4. In a non-stick skillet lightly heat the oil and then add the cooked chickpeas. Add the oregano, paprika, salt and pepper and sauté until crisp. Remove the chickpeas from the skillet and set aside.
  5. In the frying pan used previously add a little more olive oil and sauté the mushrooms with tamari, garlic powder and thyme. Lastly, add back the chickpeas and mix it well.
  6. Begin to assemble the salad: in a shallow salad bowl add all the "greens", and then add the cucumber, tomato, chickpeas, mushrooms and finish with blueberries and chopped coriander. Serve with yogurt sauce (optional)
Yogurt sauce
  1. Chop the parsley well and set aside.
  2. Place the soy-based yogurt in a bowl and season with lemon juice, olive oil, parsley, salt and pepper.
  3. Mix everything and adjust the seasonings as needed.
  4. Enjoy.
Notes
  1. Optional - Add radish slices.
Adapted from Veggitable blog
Adapted from Veggitable blog
Comidamor https://comidamor.co.uk/

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