Chickpea, Tomato and Mushroom Salad

1
Kathy W

By
@Kattyw

This salad has a little zip and as much heat as you like. It is quick to fix, but is best if left marinate for a couple of hours before serving. Great for lunch or dinner.

Inspired by a recipe I found in Bean Banquets.

Rating:
★★★★★ 3 votes
Comments:
Serves:
4-6
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

2 can(s)
chickpeas, drained
1 1/2 c
cherry tomatoes, halved (about a pint or so)
2 - 3
green onions, thin sliced
1/4 c
onion, small diced
8 oz
mushrooms, sliced
1 Tbsp
fresh basil, chopped

DRESSING

1 tsp
lemon juice
1 Tbsp
white wine vinegar
2 Tbsp
olive oil
1/8 tsp
dried tarragon
dash(es)
hot pepper sauce, to suit your taste (i used tabasco)
dash(es)
paprika
salt, to taste
pinch
sugar, optional

How to Make Chickpea, Tomato and Mushroom Salad

Step-by-Step

  • 1Combine chickpeas, tomatoes, green onions, onion, mushrooms and basil together in a medium bowl.
  • 2Place all of the ingredients for the dressing in a jar with a tight fitting lid. Put on the lid and shake well. Check the dressing and adjust seasoning. Pour over the chickpea mixture and stir to combine.
  • 3Best if allowed to set for 2 hours before serving.

Printable Recipe Card

About Chickpea, Tomato and Mushroom Salad

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tag: Quick & Easy