Chickpea salad with fennel

Recipe from: 24 August 2015
recipe, salad, vegetables

Ingredients 13
Servings 6
Time 00:20

Ingredients

  • 15
    ml
    lemon juice
  • 30
    ml
    apple cider vinegar
  • 5
    ml
    roasted cumin seeds
  • 60
    ml
    olive oil
  • 1/2
    red onion, finely diced
  • 1
    clove garlic, crushed
  • 50
    ml
    freshly chopped parsley
  • 50
    ml
    freshly chopped fennel leaves
  • 1
    medium fennel bulb, halved and very thinly sliced
  • 2
    cans chickpeas, drained and rinsed
  • 1
    punnet courgettes
  • 50
    ml
    sliced piquanté peppers
  • 125
    ml
    feta cheese, to serve (optional)
 

Method

00:03
 

Whisk together the lemon juice, vinegar, cumin seeds and olive oil. Add the onion and garlic. Stir in the chopped parsley and fennel leaves.

Mix the sliced fennel bulb in with the chickpeas. Pour the dressing over and leave to stand for at least an hour.

Cut the courgettes into quarters length ways and fry them for 2-3 minutes in a little oil. Set aside to cool.

Just before serving:

stir the courgettes and piquanté peppers into the chickpea mix. Crumble feta over the top, if you prefer. Serve as an accompaniment to grilled fish or chicken.

Source: Ideas magazine

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Read more on: recipe  |  vegetables  |  salad
 

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