Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad featuring roasted portobello mushrooms and chickpeas tossed in a bright lemon tahini dressing, perfect as a light vegan meal or side. This mediterranean-inspired vegan (vegan) ready in about 30 minutes blends cooked chickpeas, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 large portobello mushroom caps sliced into 1/2-inch strips and 1 1/2 cups cooked chickpeas with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast for 20 minutes until mushrooms are tender and chickpeas slightly crispy.
  2. Step 2: Meanwhile, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons warm water, 1 minced garlic clove, 1 teaspoon maple syrup, and 1 tablespoon olive oil until smooth and creamy. Add more water if needed to reach a drizzling consistency.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens with the roasted mushrooms and chickpeas. Drizzle the lemon tahini dressing over the salad and toss gently to coat evenly. Serve immediately.

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Frequently asked questions

How long does Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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