• Ingredients:
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cups broccoli florets
  • 1 cup cubed raw pumpkin
  • 4 cloves garlic, minced
  • 1 ½ cup canned chickpeas, rinsed
  • 4 tablespoons olive oil, divided
  • 2/3 cup plain yogurt
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh mint leaves
  • 2 tablespoons honey, plus extra
  • pinch salt

New Year’s resolutions that revolve around a healthy life style doesn’t have to involve eating bowls full of wet lettuce and bland rice cakes!

Get on the right track with this warm winter salad of crunchy roasted chickpeas tossed with roasted FunGuy mushrooms and vegetables and topped with a honey yogurt dressing.  This salad hits all of those macro nutrient goals you’re trying for in one easy and delicious recipe!

DIRECTIONS:

  1. Preheat oven to 400F. Line 2 baking sheets with parchment paper. In a small bowl, mix the cinnamon, paprika, cumin, salt, pepper, and cloves. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems, and place the mushrooms in a large bowl. Add the broccoli florets, cubed pumpkin, and minced garlic to the mushrooms. 
  3. Pour half of the olive oil and spice blend into the bowl with the mushrooms and toss the mushrooms and vegetables to coat them well and transfer them to one of the baking sheets, spreading them out in a single layer. Add the chickpeas to the empty bowl and add the rest of the olive oil and seasoning to them. Toss the chickpeas with the seasoning and spread them out on the other baking sheet. 
  4. Slide both baking sheets into the oven in the two most middle positions and allow them to roast 20-30 minutes, or until the chickpeas are crunchy, and the squash and broccoli are cooked through. 
  5. In a small bowl, mix together the yogurt, lemon juice, mint leaves, honey, and a pinch of salt. 
  6. Remove the roasted chickpeas and mushroom mixture from the oven and toss together. 
  7. Serve immediately with the yogurt dressing on top and a drizzle of honey!

Have a Fun meal!