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Fennel and Chickpea Salad
Course:
Salad
Cuisine:
Italian
Keyword:
chickpea salad, fennel chickpea salad, fennel salad
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
people
Calories:
206
kcal
Author:
Platings and Pairings
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.
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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!
Nutrition
Calories:
206
kcal
|
Carbohydrates:
7
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
11
mg
|
Sodium:
250
mg
|
Potassium:
392
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
955
IU
|
Vitamin C:
23.8
mg
|
Calcium:
190
mg
|
Iron:
1.1
mg