Daniel Fast Recipe #9: Brandy's Mushroom Salad

This one is for Brandy, due to the fact that she loves mushrooms 

and requested some mushroom recipes!

Cabbage and Chickpea Salad with Grilled Portobello Mushrooms

Ingredients:

3-4 portobello mushrooms

pinch of chilli flakes

1 garlic clove

1-2 tablespoons extra-virgin olive oil

1/4 small red cabbage

1/4 small green cabbage

2 green shallots or onions

1 cup cooked chickpeas

1/2 cup walnuts

3-4 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar or regular vinegar

1 teaspoon mustard powder (optional)

To Make:

1. Preheat the oven to 350

2. Clean the mushrooms and remove the stalks. 

3. Whisk together one or two tablespoons of olive oil with one grated clove of garlic and a pinch of chilli flakes, then brush the mushrooms with the mixture and bake for 10-15 minutes

4. Finely slice the cabbages and shallots and place in a large bowl 

5. Lightly toast the walnuts by spreading them on a dry pan and placing in the oven for 5-10 minutes, then add into the salad. 

6. Add in the chickpeas and toss to mix. 

8. Whisk together the apple cider vinegar, olive oil, and mustard powder (or some more chili flakes if you want!) for a dressing, and then drizzle on the salad

9. Cut the mushrooms in thick slices and arrange on top of the salad

10. Enjoy!