Warm chickpea salad with mushrooms and spinach

Ingredients

• 250 g Chickpeas, canned
• 90 g Brown mushrooms, cleaned, chopped
• 40 g Baby spinach, fresh
• 1 tbsp Extra virgin olive oil
• 1 pinch Salt

Method

1. Filter the chickpeas in a drain then wash them.
2. Put the peas into water in a pot and warm them up on low heat.
3. Chop the mushrooms.
4. Heat the olive oil on medium heat in a saucepan.
5. Add the mushrooms and fry til' they are browned.
6. Turn off the heat under chickpeas and filter them.
7. Add spinach and chickpeas into a serving bowl.
8. Add mushrooms with any excess liquid.
9. Sprinkle salt on the salad and serve.