Cook with Sharmila

  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
  • Home
  • Recipe Index
  • Air Fryer
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Air Fryer
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipe Index » Salad

    Mushroom Chickpea Salad

    Posted on Nov 11, 2022 · Last Updated on May 22, 2024 by Sharmila Kingsly

    Sharing is caring!

    6 shares
    • Share1
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    Mushroom Chickpea Salad is a yummy protein-rich salad. It makes a whole meal by itself along with some veggies on an Intermittent fasting day.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Mushroom Chickpea Salad

    A delicious and filling salad that makes me a whole meal by itself. I have it as lunch or dinner. Garbanzo beans are rich in protein and it is one of the best plant-based proteins.

    Mushrooms are low in carbs and rich in protein and fiber. This is also a perfect low-carb and keto-friendly salad.

    Jump to:
    • Why you will love this Salad
    • Ingredients
    • How to cook Chickpeas in Instant Pot
    • How to make Mushroom Chickpeas salad
    • Tips & Variations
    • Serving Suggestions
    • Storing Options
    • More Salad Recipes
    • 📖 Recipe

    Why you will love this Salad

    • It is a vegan, gluten free, Low carb, Keto friendly salad.
    • You can easily prep them along with your meal prep and then Assemble and serve them as and when required.
    • Makes a completely filling meal by itself.

    Ingredients

    Mushroom - Use button mushrooms or any edible mushrooms. All works well for the salad.

    Chickpeas - Use canned or dried ones. If using dried ones soak them over night and then cook them as required. If using canned ones you may drain the water and they are ready to use.

    Lettuce - Use iceberg lettuce they work well for the salad. Or any salad greens as you prefer.

    Spice powders - We are using a mild pepper flavor for the mushroom and a smokey flavor for the chickpeas. Feel free to later if you prefer.

    How to cook Chickpeas in Instant Pot

    These instant pot garbanzo beans are soft buttery and melt in the mouth. So easy to cook. All it needs is some soaking time and cooking time.

    You can set manual cook time or use the preset timer as well. They require around 6 hours of soaking time and 20 mins of active cooking at high pressure followed by a natural pressure release. Drain the excess water and the chickpeas are now cooked to perfection.

    How to make Mushroom Chickpeas salad

    Heat a pan with oil, once it's hot add the sliced onions.

    Saute until the onions are soft and then add the sliced mushrooms.

    Saute them for a min and then add the spice powders. I am using black pepper powder, garlic powder, cumin powder, and salt.

    Combine everything and cook until the mushrooms are cooked. Set them aside.

    In the same pan add cooked or canned chickpeas. If using canned chickpeas drain the excess water and add. Saute for a min.

    To this add smoked paprika powder, red chili flakes, and Salt. mix well.

    Cook for 2 mins so that the spices coat the chickpeas and the beans are crisp. Switch off and set aside.

    Now let's assemble the salad. In a salad bowl add some salad greens or lettuce. I made a bed of lettuce.

    Top the lettuce with the cooked mushrooms. Spread evenly.

    Next, add the spiced chickpeas. The mushroom chickpeas salad is now ready.

    A super delicious low carb salad.

    Tips & Variations

    • You can also sneak in more vegetables to the salad.
    • You can also add in some cauliflower and roast it along with the chickpeas.
    • In place of lettuce, you may also add your favorite salad greens.
    • I am not using any dressing for the salad. It tastes good even without a dressing. However, you may drizzle in some lemon juice if you prefer.

    Serving Suggestions

    Makes a filling dinner option with some bread or breadsticks. You can easily prep the mushroom and chickpeas the previous day or during the weekend. You may assemble and serve the salad in just 5 mins if the prep is done.

    Storing Options

    Do not recommend storing the salad as it might get soggy together. Instead, you can chop the veggies or prep the mushroom and chickpeas and refrigerate or freeze them as you prefer.

    More Salad Recipes

    • Black Bean and Corn Salad
    • Tandoori Chicken Salad
    • Arugula Strawberry salad
      Arugula Strawberry Salad | Strawberry rocket salad
    • Arugula Cherry Tomato Salad
      Tomato Rocket Salad | Arugula Cherry Tomato Salad

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Mushroom Chickpea Salad
    Print Recipe Pin Recipe
    5 from 2 votes

    Mushroom Chickpea Salad

    Mushroom Chickpea Salad is a yummy protein-rich salad. It makes a whole meal by itself along with some veggies on an Intermittent fasting day.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Salad
    Cuisine: American
    Servings: 2
    Calories: 153kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Salad Bowl
    • Salad Bowl

    Ingredients

    • 1 tbsp Olive oil
    • 1 Onion large (sliced )
    • 2 cups Mushrooms
    • ½ tsp Black pepper powder
    • ½ tsp Cumin powder
    • ¼ tsp Garlic powder
    • Salt as needed
    • ½ cup chickpeas
    • ½ tsp Smoked paprika powder
    • ¼ tsp Red Chilli flakes
    • Lettuce leaves

    Instructions 

    • Heat a pan with oil, once it's hot add the sliced onions.
    • Saute until the onions are soft and then add the sliced mushrooms.
    • Saute them for a min and then add the spice powders. I am using black pepper powder, garlic powder, cumin powder, and salt.
    • Combine everything and cook until the mushrooms are cooked. Set them aside.
    • In the same pan add cooked or canned chickpeas. If using canned chickpeas drain the excess water and add. Saute for a min.
    • To this add smoked paprika powder, red chili flakes, and Salt. mix well.
    • Cook for 2 mins so that the spices coat the chickpeas and the beans are crisp. Switch off and set aside.
    • Now let's assemble the salad. In a salad bowl add some salad greens or lettuce. I made a bed of lettuce.
    • Top the lettuce with the cooked mushrooms. Spread evenly.
    • Next, add the spiced chickpeas. The mushroom chickpeas salad is now ready.

    Video

    Nutrition

    Serving: 1portion | Calories: 153kcal | Carbohydrates: 18.2g | Protein: 4.3g | Fat: 7.9g | Saturated Fat: 1.1g | Sodium: 201mg | Potassium: 291mg | Fiber: 3.9g | Sugar: 3g | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    More Salad

    • Mediterranean chickpea salad with Goat Cheese
    • Pineapple Salsa
      Pineapple Salsa | 10 mins Salsa Recipe
    • Sweet Corn Mango Salad
      Sweet Corn Raw Mango Salad |Sweet Corn Salad
    • Moong sprouts Sweet Salad
      Moong Sprouts Sweet Salad

    Sharing is caring!

    6 shares
    • Share1
    • Tweet
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

    Read more about me!

    • Instagram
    • Facebook
    • YouTube
    • Pinterest
    • X

    Vegan Recipes

    • Masala Paratha
      Masala Paratha
    • Tomato basil pasta
      Tomato Basil Pasta
    • Chickpea Spinach Curry
      Chickpea Spinach Curry
    • Vegan Chickpea Soup
      Vegan Chickpea Soup
    • Instant Pot Pumpkin Pasta
      Instant Pot Pumpkin Pasta
    • Basil Fried Rice
      Thai Basil Fried Rice

    Popular Posts

    • Nandu Rasam
      Nandu Rasam
    • Indian Dinner Party Menu Ideas, Sample Menus + Recipes
    • Nandu Kulambu
      Nandu Kuzhambu |Crab Curry |Nandu Kulambu
    • Instant Pot Peas Curry
      Instant Pot Peas Curry | Green Peas Curry
    • Payaru Kanji
      Payaru Kanji | Green Gram Porridge
    • Mushroom Egg Bhurji
      Mushroom Egg Burji

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2025 COOK WITH SHARMILA

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.