Fennel and Chickpea Salad
Servings: 4 people
Calories: 206kcal
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.
Print Recipe
Equipment
Ingredients
- 1 bulb fennel very thinly sliced
- 1 15-ounce can chickpeas drained and rinsed
- 3 stalks celery very thinly sliced
- ½ cup fresh flat-leaf parsley chopped
- 4 tablespoons fresh lemon juice
- 4 Tablespoons extra virgin olive oil
- Salt and pepper to taste
- ½ cup Parmesan grated
- 3 radishes thinly sliced, to garnish (optional)
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 and radish slices.
- Enjoy!
Notes
Unlike lettuce based salads, this salad retains its great crunch for a couple of days, so be sure to save any leftovers!
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