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Chickpea Salad

1 can chickpeas

8 oz sliced mushrooms

1 TBSP oil (coconut, olive, or vegetable)

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

2 bell pepper (any color: green, red, orange, or yellow)

1 red onion

1 bunch parsley

2 lemons

3 TBSP tahini

Wash and dice the red onion and set aside. Wash and dice the peppers and wash the mushrooms. Set these aside. Add the oil to a pan, and heat to medium. Add the onion and cook for 3 minutes. Then add the peppers and mushrooms. Cook for 10 minutes.

While the vegetables are cooking, rinse the chickpeas in a colander. Juice one of the lemons into a small bowl and set this aside. After the peppers and mushrooms are cooked, add the chickpeas, lemon juice from 1 lemon, and the 2 tablespoons BUTTERY AUTUMN MIX, and stir to mix. Cook 3 additional minutes and shut off the heat.

To make the topping: wash the parsley and trim off the ends if they look dirty. Add the parsley, tahini, and juice from the remaining lemon into a blender. Blend until smooth. You can add some water to thin the sauce if desired.

Serve hot. The leftovers are good as a cold salad topped with croutons


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