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

Chef François de Mélogue

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!

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Prep Time 10

Total Time 40

Course Salad

Cuisine French, Provencal

Servings people

Equipment

1 mixing bowls, stainless steel 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 Parmesan cheese grated
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.

Keyword Chickpeas, Fennel, Salad, Summer Recipes,

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Make Chickpea and Fennel Salad for a Perfect Summer Side