Warm Chickpea Salad With Spiced Mushrooms

1. 1

   Rinse and drain the canned chickpeas

2. 2

   Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.

3. 3

   Reduce the heat, then add the garlic, chilli and chickpeas.

4. 4

   Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.

5. 5

   For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.

6. 6

   To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.