Portobello Gnocchi Salad

Ingredients

• 1 package (16 ounces) potato gnocchi
• 2 tablespoons plus 1/3 cup olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 3 teaspoons lemon juice
• 3 large plum tomatoes, seeded and chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped
• 1/2 cup pitted Greek olives, cut in half
• 1/3 cup minced fresh parsley
• 2 tablespoons capers, drained and chopped
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted

Text Ingredients