Grilled Mushroom and Snap Pea Salad
This salad proves that grilling season and salad season are not mutually exclusive.
Ingredients
1 lb mushrooms, washed
2 pints snap peas
2 cups cooked chickpeas
1 bag arugula
2 tbsp sherry or apple cider vinegar
1/4 cup olive oil
Method
- Heat grill to medium high heat
- Drizzle the mushrooms with olive oil and season liberally with salt and pepper
- Grill the mushrooms until they have some color on the outside then transfer to indirect heat and grill until cooked through
- Remove from the grill and roughly chop into bite-sized pieces
- Toss the snap peas with olive oil and a pinch of salt and grill until blistered and bright green
- In a large bowl combine the arugula, chickpeas, vinegar, and olive oil and lightly toss
- Transfer the salad to a serving dish and then top with the mushrooms and blistered peas and serve immediately
