Marinated Mushroom Salad with Quinoa, Arugula, and Toasted Chickpeas

Vegan | Gluten Free | No Sugar Added

Does salad sound boring? This one is anything but boring. It’s colorful, fun to eat, and piled high with good for you ingredients.

We’ll just come right out and say it; your typical salad does not go over well in this house. If it’s your thing, great. But we do everything we can to avoid run-of-the-mill salads. Maybe we didn’t at first? But, after several years of eating a mostly plant based diet, variety and creativity is key.

We marinated the mushrooms with our go-to marinade, and opted for the stove top method this time (full disclosure: the grill ran out of gas). However, if you have a grill, go that route. Trust us on this one! All components are very simple to put together, and you can make the marinade and salad dressing ahead of time. Do toast up the chickpeas at the last minute, though; they will loose their crispness if they hang out for too long.

Whether feeding two, or you’re having company, this is perfect for either. We have the servings set for 4 people, but it would be easy to multiply the recipe if needed. The mushrooms need at least 30 minutes to marinate, so do take that in to consideration if you are having guests.

Print Recipe
Marinated Mushroom Salad with Quinoa, Arugula, and Toasted Chickpeas
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
The Dish
Marinated Mushrooms
The Chickpeas
Thyme-Black Pepper Dressing
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
The Dish
Marinated Mushrooms
The Chickpeas
Thyme-Black Pepper Dressing
Instructions
Marinated Mushrooms
  1. In a mortar and pestle or spice grinder, add all 9 dry ingredients, and process to a fine powder.
  2. To a small bowl, add spice mix, balsamic vinegar, and olive oil. Stir well to combine, and set aside.
  3. Place mushrooms, gill side up, in a shallow bowl. Pour marinade over mushrooms, coating entire surface well. Flipping 3-4 times, marinate mushrooms 30-40 minutes.
  4. Preheat oven to 400°.
  5. Heat a large pan over medium-high heat. Working in batches if needed, cook mushrooms 2-3 minutes per side. Transfer to preheated oven, and roast until knife tender.
  6. While the mushrooms are roasting, prepare the chickpeas and dressing.
Toasted Chickpeas
  1. Heat oil in a medium pan over medium temperature.
  2. To the pan, add chickpeas and seasonings. Toast until crispy, approximately 3-5 minutes. Season to taste with salt, and remove from heat.
Thyme-Black Pepper Dressing
  1. In a small bowl, combine all ingredients. Whisk well to combine, and set aside.
To Assemble
  1. Place mushrooms, cup side up, on a large serving platter or individual plates. Top with prepared quinoa, arugula, baby bok choy, chickpeas, dressing, and pumpkin seeds.
Recipe Notes

*Mushrooms may be sliced for before serving purposes.

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