Best 7 Pickled Mushroom And Chickpea Salad Recipes

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Indulge in a refreshing and flavorful medley of pickled mushrooms, chickpeas, and an array of crisp vegetables in this delectable pickled mushroom and chickpea salad. This vibrant salad showcases a symphony of textures and tangy flavors, making it a perfect side dish or light lunch option.

Zesty pickled mushrooms, marinated in a blend of vinegar, spices, and herbs, add a delightful sourness and umami depth to the salad. Plump chickpeas, a rich source of plant-based protein, provide a satisfying bite and nutty flavor. Colorful bell peppers, crunchy cucumbers, and red onions bring a medley of colors and textures, adding visual appeal and a refreshing crunch. Fresh herbs, such as parsley and dill, add a touch of aromatic brightness to the mix.

Accompanying this vibrant salad are two equally enticing recipes: a tangy pickled mushroom dressing and a creamy avocado dressing. The pickled mushroom dressing, made with the flavorful pickling liquid from the mushrooms, vinegar, and olive oil, adds an extra layer of tanginess and depth to the salad. Alternatively, the creamy avocado dressing, prepared with ripe avocados, Greek yogurt, and a hint of lime juice, offers a smooth and luscious contrast to the tangy pickled mushrooms.

Whether you prefer a tangy or creamy dressing, this pickled mushroom and chickpea salad is sure to tantalize your taste buds with its harmonious blend of flavors and textures. So gather your ingredients and embark on a culinary journey to create this delightful and refreshing salad.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED MUSHROOM SALAD



Pickled Mushroom Salad image

This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.

Provided by Tejal Rao

Categories     brunch, dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
1/2 cup grapeseed oil
2 teaspoons kosher salt
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 piece star anise
1 clove garlic, peeled and finely grated
1 handful cilantro, roughly chopped
1 handful dill sprigs
1 rib celery heart, thinly sliced, plus leaves
3 tablespoons sugar
1/4 cup sherry vinegar
Bread
Crème fraîche, to serve

Steps:

  • Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
  • While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
  • When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams

MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

A simple Chickpea Salad with feta, cucumber and bell peppers. Fast, healthy and filled with bright Mediterranean flavors, it's a perfect lunches or side!

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 14

1/2 cup finely diced red onion (about 1/2 small)
2 cans reduced-sodium chickpeas ((15-ounce cans), rinsed and drained)
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1 red bell pepper (chopped)
1 orange bell pepper ( or yellow bell pepper, chopped)
1 green bell pepper (chopped)
1/2 large seedless cucumber (chopped (about 2 cups))
1/2 cup crumbled feta (about 4 ounces)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic (minced)
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
  • Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
  • In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g

PICKLED MUSHROOM AND CHICKPEA SALAD



PICKLED MUSHROOM AND CHICKPEA SALAD image

Categories     Salad     Bean     Mushroom     Side     Marinate     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 16

Mushrooms:
3 cups dry white wine
1 cup white wine vinegar
2 garlic cloves, peeled
2 bay leaves
1 teaspoon whole black peppercorns
fine sea salt
3 cups white button mushrooms, stems trimmed and wiped clean
1 cup extra virgin olive oil
Chickpeas:
1½ cups dried chickpeas, soaked overnight or for at least 6 hours in cold water to cover
fine sea salt
1 fresh rosemary sprig
2 garlic cloves
¾ cup halved cherry tomatoes
freshly ground black pepper

Steps:

  • Pour the wine and vinegar into a flameproof casserole. Add the garlic, bay leaves, and peppercorns. Season with salt and bring to a boil over high heat. Lower the heat and simmer for about 10 minutes. Lower the mushrooms into the liquid, raise the heat, return the liquid to a boil, and cook for 2 minutes. Remove the mushrooms from the liquid using a slotted spoon and let them dry on a clean towel. Drain the cooking liquid and reserve the solids. When dry, transfer the mushrooms to a glass jar. Add the reserved bay leaves, peppercorns, and garlic. Fill the jar with olive oil until the mushrooms are completely covered, then seal the jar and store it in the refrigerator. The mushrooms will be ready to serve after they have been infused for 24 hours but will gain more flavor over a few days. Drain the chickpeas. Transfer them to a pot and cover by twice their volume with cold water. Generously salt the water and add the rosemary and garlic. Bring to a boil over high heat, then lower the heat and simmer for about 1 hour, until cooked through but still firm. Remove from the heat and allow the chickpeas to cool in the cooking liquid, then drain them. Pick out and discard the garlic and rosemary sprig. Assembly: Transfer the drained chickpeas to a bowl. Remove the mushrooms from the oil and add them to the bowl along with the cherry tomatoes. Toss with 2 teaspoons of the oil from the jar, season with salt and pepper, and toss thoroughly but gently. VINO This light dish calls for the smoothest of all Piemontese wines, a Dolcetto. Either a young or an aged one will work well here.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD



Crispy Chickpea Pancakes With Roasted Mushroom Salad image

Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.

Provided by Tejal Rao

Categories     dinner, lunch, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 12

1 cup warm water, plus more as needed
1 cup chickpea flour
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 small head radicchio
1/2 tablespoon sherry vinegar
Pinch of flaky sea salt, such as Maldon
Few grinds of black pepper

Steps:

  • Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
  • Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
  • Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
  • Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS



Green Bean Salad With Chickpeas and Mushrooms image

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 13

1/2 pound green beans
3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 ounce shaved Parmesan (about 1/4 cup)
3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, green shoot removed, finely minced or put through a press
6 tablespoons extra virgin olive oil
Freshly ground pepper
Optional: 1/4 red pepper, sliced

Steps:

  • Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
  • Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
  • Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams

PICKLED MUSHROOMS



Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use a variety of mushrooms for a more flavorful salad. Try using a mix of button, shiitake, oyster, and cremini mushrooms.
  • If you don't have time to pickle the mushrooms ahead of time, you can use store-bought pickled mushrooms. Just be sure to rinse them well before using.
  • For a vegan version of this salad, omit the feta cheese. You can also use a plant-based yogurt in place of the Greek yogurt.
  • This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
  • If you are making a large batch of this salad, you can double or triple the recipe. Just be sure to adjust the cooking times accordingly.

Conclusion:

This pickled mushroom and chickpea salad is a delicious and healthy way to enjoy mushrooms. It's perfect for a quick lunch or dinner, and it's also a great side dish for grilled or roasted meats. The pickled mushrooms add a tangy flavor to the salad, and the chickpeas add protein and fiber.

This salad is also very versatile. You can add other vegetables, such as chopped cucumber, bell pepper, or carrots. You can also use a different type of dressing, such as a vinaigrette or a creamy dressing. No matter how you make it, this salad is sure to be a hit.

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