• Ingredients:
  • 3 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 garlic cloves, minced
  • 1 15oz can of chickpeas, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tomatoes, cut into wedges
  • 1 medium sized red bell pepper, sliced
  • 2 cups baby spinach
  • 3 ounces feta cheese, cubed
  • fresh cilantro (optional)
  • 2 lemons, juiced
  • salt
  • fresh ground black pepper

DIRECTIONS:

  1. Heat 2 tablespoons of the olive oil in a sauté pan over medium high heat. Add the garlic and cook 1 minute then add the FunGuy mushrooms to the pan and sauté 4-5 minutes. Add the chickpeas, the remaining olive oil, and oregano to the pan and stir well to coat with the oil and herbs. Sauté the mushrooms and chickpeas another 5-7 minutes, or until the chickpeas are cooked through and browned lightly on the outside. Turn off the heat. 
  2. Transfer the mushrooms and chickpeas to a large bowl and add in the tomatoes, bell pepper, spinach, feta cubes, and cilantro. Season the salad with the lemon juice and toss well. Taste the salad and season with salt and black pepper necessary. 
  3. Serve immediately or cover and refrigerate until ready to serve.

Have a Fun meal!