For this recipe, I prefer to use canned chickpeas, because it does not need to be soaked and boiled. And what to do with mushrooms and other ingredients, you will learn further in the recipe. And at the same time I'll tell you about the refueling!
Ingredients
- Mushrooms - 300 g
- Champignons - 200 g
- Olive oil - 2 tbsp.l .
- Chickpeas (canned) – 250 g
- Spices and seasonings - 1 tsp.
- Lemon juice - 2 tsp.
Step-by-step cooking recipe
Coarsely chop the mushrooms and fry until golden on a spoonful of oil.
Separately fry the spinach so that it decreases in volume.
Add canned chickpeas and season the salad to taste. Sprinkle with lemon juice.
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