Go Back
Roasted fennel, leek, and chickpea salad

Roasted fennel, leek, and chickpea salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
  2. Chop the fennels and leek into slices, and finely chop the herbs and sun-dried tomatoes.
  3. 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.
  4. Mix the ingredients for the dressing in a small cup.
  5. When the fennel and leek are ready, mix all the ingredients in a large salad bowl. Done!