Chick Peas and Mushroom Salad

INGREDIENTS

Boiled chick peas (canned ones used), 2 cans (4-5 cups)
Sliced Mushrooms (canned ones used), 1 can (2-3 cups)
Butter (non-fat vegetable spread)
Fried, sliced onions, 2-3 tbsp
Ginger-Garlic paste, 1 tbsp
Tomato puree, 1/2 cup
Chopped tomato, 1 small
Yogurt (optional), 1/4 cup
Turmeric powder, 1/4 tsp
Italian seasoning
Oregano powder
Dried, crushed basil leaves
Dried, crushed parsley leaves
Bay leaf, one small
Caraway/Nigella (Kalonji) seeds, 1/4 tsp
Cumin (Zeera) seeds, 1 tsp
Fresh, chopped cilantro
Salt
Black pepper powder, 1/4 tsp
Olive oil
Lemon juice, to drizzle

COOKING

1. Boil the canned chickpeas in 2 cups of water with ginger-garlic paste, fried onions, salt (to taste), black pepper powder, and bay leaf until dry. Note: Par-boiled chick peas (from home) can also be used.
2. In a separate pan, saute mushrooms in butter, Italian seasoning, basil leaves, parsley leaves, tomato puree, cumin seeds, and nigella seeds. 
3. Mix the chick peas into the mushrooms. 
4. Add turmeric powder, yogurt, olive oil, tomatoes, and cilantro. 
5. Cook well until gravy-like. 
6. Add lemon juice. 
7. Serve as salad topping or as a side dish.