ChefGomba gomba csicseriborsos garnelaval

Mushroom salad with chickpea and shrimp


  • 500 g baby chestnut mushrooms
  • 1 can of boiled chickpea, dripped, peeled
  • 200 g of cleaned frozen shrimps
  • peeled tomatoes (cubes, but also canned)
  • coriander
  • garlic
  • salt and pepper

Salt and pepper the mushrooms, add the crushed garlic and fry.

Add the chickpeas, the cubed tomatoes and the pre-fried shrimp. Serve with toast and can be eaten both hot and cold.

TIP: due to the perishability of the shrimp, eat it on the day of preparation!