Chickpea and mushroom salad
1/2 cup (150 g / 5 oz) servings
250 ml jar
(1/2 pint jar)
Open chickpeas, put into colander or sieve, rinse with water, let drain well for a few minutes.
Put chickpeas in bowl.
Open marinated mushrooms, add contents -- liquid and all -- to the bowl.
Let stand covered in fridge for a few hours for the flavours to marry.
Serve chilled or room temperature.
Chickpea and mushroom salad. www.healthycanning.com