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)
- 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!