Quick and Easy Lunch Prep: Roasted Mushroom and Chick Pea Salad




  • 1 can (16 oz) garbanzo beans (chick peas)
  • 10-16 oz white mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2-3 teaspoons olive oil
  • salt and pepper to taste


  1. Preheat oven to 425 degrees F. While the oven heats, wash and slice mushrooms. Drain garbanzo beans and rinse.
  2. Arrange mushrooms and beans evenly on a roasting pan. Drizzle with olive oil and season with garlic powder, oregano, salt and pepper. Toss to coat.
  3. Roast for 35-40 minutes, stirring half way through.

To assemble:

If you're prepping everything on one night, you want to avoid soggy lettuce by the end of the week (mushrooms have a lot of moisture and you definitely don't want to dress your salad until right before you're ready to eat).

I'm a big fan of these lunch containers that have a separate detachable cup for your dressing. Make sure to put your chick peas and mushrooms on the bottom and top with the lettuce, so things stay fresh and crunchy. You can also try the Mason Jar Method if you have some glass jars lying around.

Top with shaved Parmesan cheese and cherry tomatoes. If you want some extra protein, a hard-boiled egg works nicely. For dressing, try one of these. {The Balsamic Vinaigrette and the Dijon Vinaigrette are my personal favorites for this salad).


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