Hoisin Chickpea Rice Salad with Shiitake Mushrooms & Pickled Onion Salad

Serving size

1 person 2 people 4 people

Ingredients

2 radish
120g shiitake mushrooms
2 tbsp rice vinegar

(Rice Vinegar, Salt)
500g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
6 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tsp maple syrup

(maple syrup(100%))
1 little gem lettuce
1 carrot
1 tsp sesame seeds (Sesame)
2 onion
230g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	416Kcal
	424kJ	1739kJ
Fat	3.9g	16g
of which saturates	0.6g	2.6g
Carbohydrates	11g	44g
of which sugars	3.1g	13g
Protein	2.7g	11g
Salt	0.76g	3.1g
Fibre	2.6g	11g

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Vegan Ready in 20 1/3 daily fibre 9 plants Low sat fat

Hoisin Chickpea Rice Salad with Shiitake Mushrooms & Pickled Onion Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Vegan

This twist on a traditional larb stars chunky chickpeas, umami shiitake mushrooms and fluffy basmati rice, coated in a sticky & sweet hoisin sauce. Serve alongside a vibrant pickled salad, bursting with bright radishes and crunchy pickled red onion!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium bowl, a sieve & a grater

Get started

Finely slice the onion. Drain and rinse the chickpeas. Quarter the mushrooms
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the mushrooms and cook for 4-5 mins, until golden. Toss with the sesame seeds, season with salt, then remove from the pan and cover to keep warm
Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add half the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Add the chickpeas and cook for 2 mins

Pickle the salad

Meanwhile, thinly slice the radishes. Coarsely grate the carrot
Add the radish, carrot, rice vinegar, remaining onion and 2 tsp olive oil to the medium bowl. Season with salt and pepper, toss to combine and set aside to pickle

Build the dish

Add the rice to the chickpea pan and break it up with as spoon
Add the hoisin, tamari, maple syrup and a splash of water. Cook for 2-3 mins, until piping hot. Season to taste

Finish & plate up

Trim and thinly slice the lettuce, then toss with the pickled salad
Serve the hoisin chickpea rice into bowls, with the pickled salad alongside. Top the rice with the sesame mushrooms