• Ingredients:
  • 1 cup fresh basil
  • 1 ½ tablespoons pine nuts
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 3 tablespoons olive oil, divided
  • 2-4 tablespoons water
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 15oz can of chickpeas, drained and rinsed
  • 1 cup cooked wild rice
  • 1 red onion, diced
  • 1 large cucumber, diced
  • 6-8 canned artichoke hearts, drained and quartered
  • 1 cup spinach leaves, chopped

Feeling the need to go green this summer? Why not try a quick and healthy green FunGuy salad! 

Wild rice and chickpeas come together to make a whole plant based protein salad tossed with refreshing cucumber, artichoke hearts, spinach, and our sliced button mushrooms. We’ve made sure to keep the green theme with a flavorful homemade vegan basil pesto dressing too!

As an added bonus, this salad is perfect to meal prep for a week’s worth of healthy summer time lunches.

DIRECTIONS:

  1. Add the basil, pine nuts, garlic, lemon juice, and salt to a food processor or blender and blend on low, adding 2/3 of the olive oil as it blends. Add water until desired consistency for the salad; more for a thin pesto dressing and less for a thicker dressing. Turn off the blender and taste, adding more salt if necessary, and set aside. 
  2. In a sauté pan over medium high heat, add the remaining olive oil. Add the FunGuy mushrooms to the pan and sauté 4-5 minutes or until browned around the edges. Add a small spoonful of the pesto to the mushrooms and toss to coat them and turn off the heat. 
  3. Add the chickpeas, wild rice, red onion, cucumber, artichoke hearts, and chopped spinach to a bowl. Transfer the mushrooms to the bowl along with all of the remaining pesto and toss well to combine. 
  4. Cover and refrigerate the salad for at least 15 minutes or overnight if preparing ahead of time. 

Have a Fun meal!