• Chickpea, cucumber and mint salad


    • 30ml (2 tbsp) olive or avocado oil
    • + 60ml (¼ cup) extra
    • 200g button mushrooms, thinly sliced
    • 150g fresh or frozen peas, cooked
    • 2 tins chickpeas, rinsed and drained
    • 3 Mediterranean cucumbers, julienned
    • 2 Mediterranean cucumbers, finely chopped
    • juice of 1 large lemon
    • 1 small handful of fresh mint
    • 1 small red chilli, seeded and chopped
    • sea salt and freshly ground black pepper, to taste
    • pea shoots, to serve 
    • cucumber, julienned, to serve
    • lime or lemon wedges, to serve



    Heat 30ml (2 tbsp) oil in a large nonstick frying pan over high heat. Add the sliced mushrooms and fry until golden and crisp, about 8 minutes. Remove from heat and set aside.


    Combine the mushrooms, peas, chickpeas, cucumbers, lemon juice, mint, chilli and seasoning in a large bowl. Add the remaining oil and mix well. Cover with plastic wrap and refrigerate until needed.


    Spoon the salad onto a large serving platter. Add pea shoots, julienned cucumber and lime or lemon wedges.