This roasted fennel, leek, and chickpea salad is a warm, flavorful, and nourishing dish that celebrates simple ingredients and bold taste. The sweetness of roasted fennel pairs beautifully with the leeks and chickpeas, creating a salad that’s as satisfying as it is healthy. It’s easy to prepare, completely plant-based, and packed with nutrients, making it a go-to option for anyone who loves simple, Mediterranean-inspired cooking. It’s the perfect choice for a light lunch, a wholesome dinner, or a make-ahead meal for busy days.
To make this roasted fennel, leek, and chickpea salad, start by roasting the sliced fennel and leeks until they turn golden and caramelized. Then, toss all the ingredients together with a light dressing made from olive oil, lemon juice, and a touch of Dijon mustard. The freshness of the dressing complements the roasted vegetables perfectly, creating a warm salad that can be enjoyed on its own or as a side dish.
You may notice that we cut the fennel and leek into long slices, which is perfectly fine and works well. However, if you prefer smaller bites and don’t mind the extra minute or two of work, cut the vegetables into smaller pieces. Also, 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 roasted fennel, leek and chickpea salad truly yours.
In case you haven’t noticed by now, we are huge fans of chickpeas 🙂 We always keep one or two cans of chickpeas because we use them so often. Chickpeas are a wonderful option if you are trying to eat less meat because they are a great source of proteins and they are packed full of nutrients. Plus, they are super budget-friendly and versatile.
Ingredients
For the salad
- 2 fennel bulbs
- 1 leek
- 1 can chickpeas (drained)
- 2 tbsp olive oil
- 1/4 cup sun-dried tomatoes
- 1/2 cup toasted almonds
- Fresh parsley
- Fresh mint
- Salt & pepper
For the dressing
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Chop the fennels and leek into slices, and finely chop the herbs and sun-dried tomatoes.
- Place the fennel and leek on a baking tray. Toss them with the olive oil, salt and pepper, and put them into the oven. Roast for 20-25 minutes.
- Mix the ingredients for the dressing in a small cup.
- When the fennel and leek are ready, mix all the ingredients in a large salad bowl. Done!
Notes
- The recipe is for 4 servings.
- Prep time: 10 minutes.
- Cooking time: 30 minutes.
Similar recipes
If you like the roasted fennel, leek, and chickpea salad, you may also like the following recipes:
- Chickpea and feta cheese salad
- Red cabbage and orange salad
- Fennel and chickpea salad
- Chickpea avocado salad
- Eggplant stuffed with chickpeas and spinach
- Fresh salad with pearl barley
- Tuna, tomatoes and onion salad
Roasted fennel, leek, and chickpea salad
Ingredients
For the salad
- 2 fennel bulb
- 1 leek
- 1 can chickpeas drained
- 2 tbsp olive oil
- ¼ cup sun-dried tomatoes chopped
- ½ cup toasted almonds
- Fresh parsley
- Fresh mint
- Salt & pepper
For the dressing
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Chop the fennels and leek into slices, and finely chop the herbs and sun-dried tomatoes.
- Place the fennel and leek on a baking tray. Toss them with the olive oil, salt and pepper, and put them into the oven. Roast for 20-25 minutes.
- Mix the ingredients for the dressing in a small cup.
- When the fennel and leek are ready, mix all the ingredients in a large salad bowl. Done!