Make Chickpea and Fennel Salad for a Perfect Summer Side
©Francois de Melogue
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great with everything. We served ours with homemade grilled merguez, those delicious spicy lamb sausages native to Morocco. Learn more about cooking with chickpeas and simple French recipes on my website.
Chickpea and Fennel Salad
The perfect salad to serve with any main dish. It is easy to prep and can be made ahead of time; store in the fridge until serving!
Equipment
- 1 mixing bowl large
Ingredients
- 1 can (15 oz) Chickpeas drained
- 1 Fennel Bulb or 2 baby fennel thinned from your garden, sliced thin
- 1-2 ribs of Celery sliced thin
- 1 tbsp Grated Parmesan
- 2 tsp lemon juice fresh
- 2 tbsp Olive Oil
***Optional ingredients in notes
Instructions
- In a large bowl, combine everything. Let sit at room temperature for 30 minutes to marinate together.
- Chop fennel fronds and add to salad.
Notes
Optional ingredients: pepper, raw and/or roasted tomatoes, tahini, zucchini, and almost anything else.
Tried this recipe?Let us know how it was!
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