Mushroom, Chickpea & Toasted Walnut Salad
Cook:  15 minutes
Serves:  6
Average: 4.2 (6 votes)
Difficulty:
Cuisine:
Saved:
545
Recipe by: Australian Mushrooms
Flavoursome and affordable, mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants.
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Mushroom, Chickpea & Toasted Walnut Salad
Ingredients:
Mushroom, Chickpea & Toasted Walnut Salad
Method:
Mushroom, Chickpea & Toasted Walnut Salad
  1. Whisk olive oil, vinegar, honey, mustard and salt and pepper in a large bowl. Remove 2 tablespoons to a small bowl and set aside. Add the mushrooms to the large bowl and stir to coat. Cover and set aside 1 hour to absorb the marinade
  2. Meanwhile wash the beans and place onto a microwave-safe plate. Cover with damp paper towel and microwave for 1-2 minutes until bright green and just tender. Refresh in iced water, drain and pat dry. Halve the beans if necessary
  3. Heat walnuts in a non-stick frying pan over medium heat, until lightly toasted. Add the sesame seeds and cook a further 1-2 minutes until golden
  4. Add the beans, tomatoes and chickpeas to the mushrooms. Pour over the reserved dressing and toss to combine. Spoon onto a platter, scatter over walnuts and sesame seeds. Serve
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