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.
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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.
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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
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📖 Recipe
Mushroom Chickpea Salad
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
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.
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