Fennel Salad Recipe with Chickpeas

This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.

You may have guessed by now that I love to cook – Coming home, chopping veggies, and stirring a simmering pot over a hot stove is my way of relaxing after a long day – Just add wine.

But I also have my days where I feel like doing absolutely nothing after work – I just want to eat something simple, crawl into bed, and watch reality TV shows for hours on end. That’s when I scour around in the pantry and fridge for anything that can be thrown together in a few minutes – Last week it was a pint of salted caramel ice cream and a bowl of popcorn (love this popcorn maker). 

Some nights it will be a simple bowl of pasta like this – with extra red pepper flakes. But the one easy dinner dish that I always find myself going to is the simplest of all – A can of chickpeas, rinsed and drained, and tossed with some Italian dressing – Sometimes I’ll even sprinkle on some grated parmesan cheese if I’m feeling fancy. It’s been a long time favorite of mine – even since high school.

INGREDIENTS FOR FENNEL CHICKPEA SALAD ON COUNTER

This Fennel and Chickpea Salad was inspired by that simple two-minute chickpea dish, but it also adds some crunchy celery and fresh fennel into the mix. It’s a recipe that’s very similar to this Fennel & Celery Salad, but the chickpeas just give it a bit more substance and creaminess. The fennel gives just a hint of licorice flavor and adds a nice, crunchy bite to the salad along with the celery.

I like to make this salad for weekday lunches because, unlike a lettuce-based salad, it stays crunchy all day. It’s also perfect for potlucks because you can make it ahead of time. Or, try serving it on pizza night along with some Aperol Spritz cocktails for a true Italian-inspired night.

Fennel salad with chickpeas in white bowl.

More fennel recipes: 

Wine pairings for Fennel Salad:

  • This salad would pair nicely with a Sauvignon Blanc or Pinot Gris. The green, mineral flavors make an awesome compliment to the bite of the fennel and the freshness of the celery.
Fennel salad with chickpeas in white bowl.

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More salad recipes:

Fennel & Chickpea Salad Recipe

Fennel salad with chickpeas in white bowl.

Fennel and Chickpea Salad

This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.
4.38 from 8 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people

Ingredients

  • 1 large fennel bulb (very thinly sliced)
  • 1 can chickpeas (drained and rinsed)
  • 3 celery stalks (very thinly sliced)
  • ½ cup fresh flat-leaf parsley (chopped)
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons good quality olive oil
  • Salt and pepper (to taste)
  • ½ cup grated Parmesan

Instructions

  • Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

Notes

Unlike lettuce based salads, this salad retains its great crunch for a couple of days, so be sure to save any leftovers!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 206kcal | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 250mg | Potassium: 392mg | Fiber: 2g | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 23.8mg | Calcium: 190mg | Iron: 1.1mg

This recipe was originally published in 2017. It was updated in 2021 to add new photographs. The original recipe remains the same. Enjoy!

21 thoughts on “Fennel Salad Recipe with Chickpeas”

  1. 5 stars
    I’m cooking lighter and I though my husband would complain! But he loved it and so did I! Refreshing, crunchy, and flavorfull! I held out some of the Parmesan cheese on mine so he had extra on his.

    Reply
  2. 5 stars
    I’m on week 4 of an elimination diet and this is a survival dish. I had a fresh pot of white beans (whoopee!) 🙁 and wanted to use a fresh fennel bulb…and some left over chickpeas, lots of flat leaf parsley from the garden, scallions, carrot, red onion and celery.. I would love to sprinkle with feta. Instead I added a few calamari olives. A squirt of fresh lemon juice would be divine! But instead I have some roasted garlic that I expect will find its way into the mix at some point. For non-dieters-add a fresh baguette. This dish will be superb with a nice albacore tuna steak- fresh grilled, very rare, crusted with lemon pepper. If I could, I’d have a baguette with fresh unsalted butter and a roasted garlic smear. . Voila!
    Gluten-free, Nightshade-free, nut-free, Soy-free, dairy-free, citrus-free, caffeine-free, (of course I will only dream of the baguette. ) Even a can of good quality albacore tuna in a pinch, but I’m going for the good stuff! This elimination thing has been a real challenge and a very interesting adventure. At least I feel great! Thanks for listening> Bon Appétit. Love your wine pairings! Thank you for your great inspiration!!

    Reply
  3. 5 stars
    Oh my goodness is this recipe great! Delicious! I like onions, though, so I added some.
    Thank you for posting this salad recipe, I love it.

    Reply
  4. 5 stars
    This is my favorite salad. I mix the dressing in a glass bowl and add red pepper flakes and lots of garlic to it then pour over the salad and toss well. I also add chopped up artichokes.

    Reply
  5. 5 stars
    Fantastic salad! We loved having a fresh, new side dish to go with our chicken tonight. As a bonus, the fennel came right from our garden. It was delicious. Thank you!

    Reply

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