Chickpea salad with fennel

Ideas
6 servings Prep: 20 mins, Cooking: 3 mins
Rate this recipe
Use your fresh herbs to make the perfect salad.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

15 ml lemon juice
30 ml vinegar — apple cider
5 ml cumin — seeds, roasted
1/2 red onion — finely diced
1 garlic — cloves, crushed
50 ml fresh parsley — chopped
50 ml fennel — fronds, chopped
1 fennel bulb — halved, thinly sliced
2 chickpeas — tinned, drained and rinsed
1 courgettes
50 ml piquanté peppers — sliced
125 ml feta cheese — to serve
Tap for ingredients
Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.