Savor the flavors of summer with a savory marinated mushroom and chickpea salad, courtesy of Aggie’s Kitchen.
“Summer is in full swing and I am enjoying everything that comes along with the season like beach days, fresh produce and of course, plenty of cookouts and picnics with family and friends. This refreshing and light Marinated Mushroom and Chickpea Salad is a great side dish for your next cookout or picnic, it can easily be made ahead with a few simple ingredients. It’s a tasty vegetarian or vegan option, if you are looking for something meatless to add to the menu.
Did you know that mushrooms stand out as a quality source of Vitamin D? Get that extra punch of vitamin D this summer with this flavorful mushroom salad.”
Marinated Mushroom and Chickpea Salad
Yield: 4-6 servings
8 oz baby portabella mushrooms*, cleaned and cut into quarters
2 roasted red peppers, cut into small pieces
1 – 15 ounce can chickpeas, drained and rinsed
1/3 cup red wine or sherry vinegar
4 tablespoons olive oil
2 garlic cloves, pressed or minced
small pinch red pepper flakes, to taste
2 tablespoons chopped fresh Italian parsley and/or fresh oregano
salt and pepper to taste
Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.
In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.
Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).
*UV exposed baby portabella mushrooms