MY FAVOURITE MUSHROOMS AND CHICKPEAS VEGAN SALAD

THE KEY INGREDIENT: OYSTER MUSHROOMS

Without a doubt, the key ingredient of this salad is oyster mushrooms, also called gargoyles. Oyster mushrooms are a little bit flashy and not as popular as many other mushrooms. Also, I must admit that at first I didn’t really know how to cook them myself! Besides having a very particular taste, the texture of oyster mushrooms is fundamental. Oyster mushrooms add a very different texture to the salad, which resembles the texture of meat. This is why I recommend that you add them to your salads cooked as I explain in this recipe – super crunchy and golden! I promise you will become an oyster mushrooms fan like me, and you will want to add them to all your salads!

THE TOUCH OF SWEET PAPRIKA

As you will notice, this salad has no dressing! However, it will have a lot of flavor thanks to the sweet paprika used when cooking the chickpeas. The sweet paprika will give it a slightly spicy taste (although not too much) that will lift the whole salad! As always, I recommend adding olive oil at the end so the salad does not get too dry.

INGREDIENTS

  • 8 oyster mushrooms
  • 1 grated carrot
  • 5 cherry tomatoes
  • 2 handfuls of baby spinach leaves
  • 1/2 cup of chickpeas (or 1 small jar)
  • 2 tbsp of flaxseed
  • 1 garlic clove (chopped)
  • Olive oil, as required
  • Sweet paprika, as required
  • Salt and pepper

 

INSTRUCTIONS

  1. In a salad bowl, mix the spinach with the grated carrots and the tomatoes cut in halves. Reserve.
  2. Separately, cut the oyster mushrooms in strings. Put them in a pan with medium heated oil and let them cook.
  3. Continue cooking the oyster mushrooms on medium heat for around 5 minutes. Make sure you don’t move them whilst they are getting cooked.
  4. After around 5 minutes (or when they start getting golden), stir them so they get cooked on the other side. This is key as, if you are continuously stirring, they will be sauteéd instead of crispy!
  5. Once they are cooked, golden and crispy on both sides, put them on absorbing paper to eliminate any exceeding oil.
  6. On a separate pan, hit a bit of olive oil mixed with sweet paprika for around 5 minutes. Once it’s medium hot, add the chickpeas (with even more paprika!), the chopped garlic, salt and pepper.
  7. Finally, mix all the ingredients in the salad bowl, add grounded flaxseed, a bit of extra virgin olive oil and sea salt on top.
  8. Done! How amazing is it?

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