Chickpea salad with fennel

Use your fresh herbs to make the perfect salad.
recipe, salad, vegetables
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Recipe from: 24 August 2015
Preparation time: 20 min
Cooking time: 3 min


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



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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