Fennel and Chickpea Salad
A fresh and crunchy salad featuring thinly sliced fennel, chickpeas, and celery tossed in a light lemon vinaigrette and topped with parmesan cheese.
Ingredients
- 1 fennel bulb very thinly sliced
- 1 15- ounce can chickpeas drained and rinsed
- 3 celery stalks very thinly sliced
- ½ cup fresh flat-leaf parsley chopped
- 4 tablespoons fresh lemon juice freshly squeezed
- 4 tablespoons extra virgin olive oil high quality preferred
- Salt and pepper to taste
- ½ cup parmesan cheese freshly grated
- 3 radishes thinly sliced (optional garnish)
Instructions
- Remove any tough outer layers from the fennel bulb and cut off the stalks. Slice the bulb as thinly as possible using a sharp knife or mandoline.
- Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel if needed.
- Slice the celery stalks very thin at a slight angle, about the same thickness as the fennel slices.
- Chop the fresh parsley roughly.
- In a large bowl, combine the sliced fennel, chickpeas, celery, and parsley. Toss gently to distribute evenly.
- In a small bowl, whisk together the lemon juice and olive oil. Season generously with salt and pepper.
- Pour the dressing over the salad and toss well to coat all ingredients.
- Sprinkle the grated parmesan over the top. Add radishes if using.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
Notes
Use a mandoline for uniform, paper-thin slices of fennel and celery.
This salad keeps well in the refrigerator for up to 3 days in an airtight container.
Fresh lemon juice is recommended for best flavor.
To make vegan, omit the parmesan or use a plant-based alternative.
For a heartier meal, serve over mixed greens or add grilled chicken or tuna.
Variations: Add cherry tomatoes, toasted pine nuts, sliced almonds, or kalamata olives.
This salad keeps well in the refrigerator for up to 3 days in an airtight container.
Fresh lemon juice is recommended for best flavor.
To make vegan, omit the parmesan or use a plant-based alternative.
For a heartier meal, serve over mixed greens or add grilled chicken or tuna.
Variations: Add cherry tomatoes, toasted pine nuts, sliced almonds, or kalamata olives.
