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Spicy Chickpea & Mushroom Salad with Tahini Dressing (Vegan & Gluten-Free)

4 servings


(Tahini Dressing)

3 Tablespoons Carwari Hulled Tahini

2 Tablespoons Carwari Extra Virgin Sesame Oil

1/2 Teaspoon Carwari Agave Nectar

2 Tablespoons Fresh Lemon Juice

2 -3 Tablespoons Water

1/2 Teaspoon Sea Salt

Freshly Ground Black Pepper


1 Can Chickpeas - Drained and rinsed

10 Bottom Muchrooms

2 Teaspoons Carwari Japanese Spicy Seasoning

1/2 Teaspoon Sumac (Optional)

1 Tablespoon Olive Oil

50g Baby Rocket Leaves

50g Red Onions - Thinly sliced


1. Make the Tahini Dressing. Put Tahini and all of the dressing liquid ingredients into a small a bowl and whisk well. Season to taste with salt and pepper.

2. Heat the oil in a frying pan and add mushrooms and Spicy Seasoning and Sumac (optional). Cook, stirring for 3 - 4 minutes. Add the chickpeas and cook further 3 - 4 minutes. 3. Put the spicy chickpeas and mushrooms, a half amount of baby rocket leaves and red onions into a bowl add 1/3 or 1/2 of the tahini dressing and toss well and place on a plate.

4. Put the rest of rocket leaves and onions and more dressing no top.

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