François de MélogueProvencal RecipesSaladTaste

Make Chickpea and Fennel Salad for a Perfect Summer Side

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 Fennel Salad Summer

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! 
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Course Salad
Cuisine French, Provencal
Servings 4 people


  • 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


  • In a large bowl, combine everything. Let sit at room temperature for 30 minutes to marinate together.
  • Chop fennel fronds and add to salad.


Optional ingredients: pepper, raw and/or roasted tomatoes, tahini, zucchini, and almost anything else.
Keyword Chickpeas, Fennel, Salad, Summer Recipes,
Tried this recipe?Let us know how it was!

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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