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.
Hoisin Chickpea Rice Salad with Shiitake Mushrooms & Pickled Onion Salad
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!
Ready in 20
1/3 daily fibre
9 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 427
Protein: 11g
Carbs: 44g
Fat: 17g
Hoisin Chickpea Rice Salad with Shiitake Mushrooms & Pickled Onion Salad
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!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a sieve & a grater
Prep & fry the mushrooms
- Finely slice the onion. Drain and rinse the chickpeas. Quarter the mushrooms
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the mushrooms and cook for 4-5 mins until golden and crispy. Toss with the sesame seeds, season with salt, then transfer to a bowl and cover to keep warm
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add half of the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the chickpeas to the pan and cook for 2 mins
Pickle the salad
- Meanwhile, thinly slice the radishes. Coarsely grate the carrot
- Add the radish, rice vinegar, remaining onion and 2 tsp of olive oil to the medium bowl. Season with salt and pepper, toss to combine and set aside to pickle
Cook the rice
- Add the rice to the onion pan and break it up with as spoon
- Add the hoisin, tamari, maple 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 and top with the sesame mushrooms. Serve the pickled salad alongside
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