Mediterranean Chickpea Salad with Freekeh, Mushrooms, and Pistachios
This hearty plant-based salad boasts a super dose of superfoods, from fiber-rich freekeh and protein-packed chickpeas to crisp radishes and crunchy pistachios.
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Colander
- Measuring cup
Ingredients
- ¼ cup golden raisins
- 2 tablespoons sherry vinegar
- ½ cup freekeh
- 1 organic red onion
- ¼ pound organic cremini or other button mushrooms
- 1 13.4 ounce carton cooked chickpeas
- 2 to 4 organic radishes (about ¼ pound total)
- 3 tablespoons dry-roasted pistachios
- 5 ounces organic baby spinach or other leafy greens
- 1 teaspoon Marash chile flakes (optional)
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