Fennel and chickpea salad is a very fresh dish that works perfectly for a light lunch. Or why not, for bringing on a picnic or to the beach! And since it’s vegan, everyone can enjoy it!

The recipe is very much fail proof. The only things to keep in mind is that you should slice the fennel and celery thinly to avoid bites with too powerful flavors. Also, use the highest quality olive oil you have, as its flavor really shines in the fennel and chickpea salad.

Speaking of olive oil, feel free to adjust the amount of oil and lemon juice in your salad if you wish to adjust the flavor or simply add more dressing. Especially with lemon juice, personal preferences vary widely so don’t hesitate to use more or less to make the fennel and chickpea salad truly yours.

Finally, unless you wish to make it vegan, we recommend not to skip the Parmesan cheese. A bit of freshly grated Parmesan really helps to round up the flavor of the fennel and chickpea salad. Trust us, it will make a noticeable difference. 🙂

Ingredients

1 fennel bulb
1 can chickpeas
2 celery stalks
4 small radishes
1/3 cup fresh parsley (chopped)
1/3 cup grated Parmesan cheese (optional)
2 tbsp olive oil
2 tbsp lemon juice
Salt & pepper

Instructions

Slice the fennel, celery stalks and radishes into very thin slices and chop the fresh parsley. Drain and rinse the chickpeas.
Toss all the ingredients in a large salad bowl.

Notes

The recipe is for 4 servings.
Prep time: 10 minutes.
Cooking time: no cooking.
Adjust the amounts of olive oil and lemon juice to your liking.
For a vegan version, skip the Parmesan cheese.

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