You’ve probably already noticed that most of my recipes contain blueberries and mushrooms and this salad is no exception to that.
I actually think I should change the name of the blog for something like “I’m in love with mushrooms” or “Crazy for blueberries”. And the truth is: they are absolutely fundamental in my life. And there isn’t a single recipe with these two I don’t try.
So, to be completely honest with you I found this recipe on another blog – this time a Portuguese one. And I must tell you a little about the way I found this fantastic and exoctic salad.
So a few months ago, I was researching about vegan blogs in Portuguese, and for my absolute surprise I found Veggitable, which is the blog of a super committed lady, sister of my dear friend Liliana from uni. It was a lovely surprise to find such a well-structured page in my own language, all written and developed by someone I actually already knew. If you haven’t visited Veggitable have a look at the blog and I am sure you’ll find wonderful and satisfying recipes and a very positive and optimistic approach to Veganism.
This salad is an adaptation to one of my absolute favourite recipes on the Veggitable app (both in Portuguese and English).
See all the details below and hope you like it J
- 150 gr chickpeas, raw
- 3 large Portobello mushrooms
- 2 medium cucumbers
- A handful of cherry or plum tomatoes
- A handful of blueberries
- 200 gr of lettuce
- 100 gr of spinach or arugula
- 2 Tsp. olive oil
- 2 Tsp. oregano
- 2 Tsp. of smoked paprika
- 2 Tsp. tamari sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- A handful of fresh, chopped coriander
- Optional: Serve with yogurt sauce
- 125g soy yogurt
- ½ lemon juice,
- 1 tablespoon olive oil
- A handful of fresh, chopped parsley
- 1 teaspoon salt and black pepper
- Cook the chickpeas in water.
- Slice the Portobello mushrooms and the cucumbers
- Cut the tomatoes into halves.
- In a non-stick skillet lightly heat the oil and then add the cooked chickpeas. Add the oregano, paprika, salt and pepper and sauté until crisp. Remove the chickpeas from the skillet and set aside.
- In the frying pan used previously add a little more olive oil and sauté the mushrooms with tamari, garlic powder and thyme. Lastly, add back the chickpeas and mix it well.
- Begin to assemble the salad: in a shallow salad bowl add all the "greens", and then add the cucumber, tomato, chickpeas, mushrooms and finish with blueberries and chopped coriander. Serve with yogurt sauce (optional)
- Chop the parsley well and set aside.
- Place the soy-based yogurt in a bowl and season with lemon juice, olive oil, parsley, salt and pepper.
- Mix everything and adjust the seasonings as needed.
- Optional - Add radish slices.