Marinated Mushroom and Chickpea Salad

|This refreshing mushroom and chickpea salad can be served as a side or a main dish. |mushrooms|230 g mushrooms cleaned and cut into quarters2 roasted red peppers cut into small pieces1 can chickpeas drained and rinsed80 ml red wine or sherry vinegar4 tablespoons olive oil2 garlic cloves pressed or mincedSmall pinch red pepper flakes to taste2 tablespoons chopped fresh Italian parsley and/or fresh oreganoSalt and pepper to taste|Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.In a small saucepan over medium heat combine sherry vinegar with olive oil garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms chickpeas and red peppers and gently stir.Let sit for about 10 minutes stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).|10.00 minutes|6|The Mushroom Council