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Mushroom and Chickpea Salad




Source of Recipe


Originally submitted to Vegan-and-Gluten-free by Kim


List of Ingredients




200 g (7 oz) button mushrooms, quartered
250 g (9 oz) cherry tomatoes, halved
300 g (10 1/2 oz) can chickpeas (garbanzo beans), drained
1/3 cup chopped flat-leaf parsley

Dressing:

2/3 cup extra virgin olive oil
2 tablespoons (8 tsp) balsamic vinegar
2 tablespoons (8 tsp) honey (-OR- vegan alternative)
2 teaspoons GF Dijon mustard
2 garlic cloves, crushed


Recipe



1. Combine oil, vinegar, honey, mustard, garlic, and salt and pepper in a screw-top jar. Shake well to combine.

2. Place mushrooms into a bowl. Pour half the dressing over mushrooms. Toss to coat. Cover and set aside for 20 minutes.

3. Add tomatoes, chickpeas, parsley and remaining dressing to mushrooms. Season with salt and pepper.

Serves 4.