Portobello Mushroom and Chickpea Salad with Lemon Tahini Dressing

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 recipe, ready in about 30 minutes, pairs portobello mushroom caps, cooked chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 large, sliced into 1/2-inch strips portobello mushroom caps
• 1 1/2 cups cooked chickpeas
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water
• 1, minced garlic clove
• 1 tsp maple syrup

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.