These roasted chickpeas and wild mushrooms are crazy flavorful and incredibly delicious, especially on a fresh bed of spinach. Don’t like spinach, no worries, there is no end to how you can use these!
When I saw Lauren from Rabbit and Wolves share this recipe I knew immediately I just had to try these. Like her, I am always looking for delicious ways to try plant based proteins with veggies and grains. It’s no secret that I love roasted veggies any which way. I always have a boat load of veggies in my fridge ready to roast or prepped to turn into an epic meal. I am especially excited about sharing this salad with you! These roasted chickpeas and mushrooms turn any ordinary dish into one incredibly flavorful meal, even a boring spinach salad😋 .
This combo is fabulous. Most often I use olive oil for roasting my veggies but here I melted some coconut ghee with some fresh herbs and poured this over my chickpeas and mushrooms. You can definitley keep these vegan by using vegan butter like Lauren did. They will be just as delicious.
Mushrooms are definitely one of my favorite veggies and every time my husband stops and Costco, he knows not to come home without these. I paired these with my favorite chickpeas, and some fresh herbs. While this was roasting I cut up some vegan truffle infused plant cheese from Srimu, prepped my spinach, and poured myself a glass of red wine😉.
I love how simple this weeknight meal is. Just toss everything together and roast. These are so delicious served warm on a bed of spinach but personally I can’t wait to try these with cauliflower mash or grits. Trust me however, these turn any boring salad into something crazy delicious.
I drizzled my warm spinach salad with a little truffle oil and balsamic glaze. My truffle infused vegan cheese melted nicely into the warm mushroom mixture and it was like eating an exquisite salad on the beach. But then reality strikes and I was back in my kitchen🤷🏼♀️.
Seriously friends, It’s never too warm or cold for a salad. I actually enjoy them all year round. It’s suppose to be 80 here this weekend so I am excited to enjoy my first run in shorts and a tee shirt. I have been working really hard to get my left hamstring back in top shape so I am still doing easy runs but feeling good. Now that it is a bit warmer out again, I am getting more and more anxious for summer running. I can do almost everything on my left that I can do on my right which is definitley a good sign!
Happy eating and running😉.
WARM SPINAH SALAD WITH HERB ROASTED CHICKPEAS & MUSHROOMS
(adapted from Rabbit and Wolves)
INGREDIENTS:
- 1/3 cup coconut ghee or vegan butter
- 1 jar Jovial chickpeas or your favorite brand
- 1/2 package Wild Mushroom blend 8 ounces or any type
- 3 to 4 tablespoons fresh herbs (I used fresh parsley, sage, and thyme)
- salt and pepper
- Fresh spinach, plant cheese, balsamic glaze, and truffle oil to assemble salad
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Melt your coconut ghee or butter with fresh herbs.
- Place you mushrooms and chickpeas on a sheet pan. Then pour your melted butter and herbs over them. Stri together to coat evenly.
- Season with a little salt and pepper.
- Roast 15 minutes. Remove from oven and stir. Roast another 15 minutes or until chickpeas are browned and crisp.
- Serve warm on a bed of spinach. I added some vegan cheese, a drizzle of truffle oil and balsamic glaze.
Do you have any running imbalances?
One side stronger than the other?
Are you a mushroom fan?
I love them but my husband can’t stand them.
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