Baked Mushrooms with Harissa Chickpeas & Tahini Dressing

This dish has a little kick of spice thanks to the harissa chickpeas that work perfectly with the thick tahini dressing to bring the whole dish together.

Baked mushrooms with harissa chickpeas & tahini dressing

As you all know… I love chickpeas, so, is it really a big surprise that there is another one on here? But trust me, you’re going to love this one just as much as I do.

This one combines the smokey flavours of harissa and smoked paprika with peppers, kale and sweet tomatoes for the perfect dish that works just as great as a starter as it does for a side when served hot, or served cold for lunch the next day (or just eaten straight out of the fridge like I do!)

Served under my delicious creamy chickpeas are juicy roast portobello mushrooms, which I drizzle with my favourite tahini dressing. It’s a dish packed with gorgeous fresh Mediterranean flavours that you can whip up in just under an hour and works brilliantly when served with an enormous bed of seasonal leaves and fresh herbs or even with lots of crispy bread to mop up all the delicious juicy flavours. Absolute perfection!

The best part about this recipe is you can make it as smokey or as spicy as you like – go rogue with your own measurements of herbs and spices to make the dish your own. I love adding in mint for extra freshness in the summer and chopped chillies or a sprinkle of dukkha in the winter.

Love Niki xxx

Baked mushrooms with harissa chickpeas & tahini dressing

Baked Mushrooms with Harissa Chickpeas & Tahini Dressing

Prep time: 15 minutes
Cook time: 45 minutes
2-4 servings
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For the mushrooms

  • 4 portobello mushrooms cleaned
  • 1 tbsp olive oil
  • Pinch of sea salt

For the chickpeas

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red pepper chopped finely
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 2 big handfuls of kale chopped finely
  • 150 g sundried tomatoes chopped
  • 240 g cooked chickpeas drained
  • 1 tbsp rose harissa or 1 tsp harissa paste
  • Juice of 1/2 lemon
  • 1 tsp of sea salt
  • Twist of black pepper

For the dressing

  • Juice of 1/2 lemon
  • 1 tbsp tahini
  • 50 ml water
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp of sea salt
  • Twist of black pepper


  • Toasted pine nuts
  • Leaves of choice
  • Fresh herbs
  • Drizzle of extra virgin olive oil


To make the mushrooms

  • Pre-heat the oven to 180c/gas Mark 4
  • Add the mushrooms to a baking tray with a drizzle of olive oil, salt and pepper.
  • Bake for approx 25-30 minutes until the mushrooms are tender.

To make the chickpeas

  • In a large pan, fry the onions with the oil on a medium heat for 7-8 minutes until soft and browning.
  • Add the garlic and pepper and cook for another 3-4 minutes.
  • Add the spices and stir to combine.
  • Add all the remaining ingredients, stir and cook for a further 2-3 minutes until the kale has wilted.

To make the dressing

  • Add all the ingredients to a mini chopper and blitz until creamy.

To serve

  • Top the mushrooms with the chickpeas, drizzle with tahini dressing. Serve with lots of leaves, fresh herbs and a drizzle of olive oil.

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