Chickpea and Fennel Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 small fennel bulb (s)
  • 8 apricot (s)
  • 2 orange (s)
  • 0.5 ½ lemon (n)
  • 6 tablespoon olive oil
  • 1 tablespoon honey, more liquid
  • salt and pepper
  • 1 small can chickpeas (425g)
  • 1 onion (s), red
  • Chilli flakes
Chickpea and Fennel Salad
Chickpea and Fennel Salad

Instructions

  1. Clean the fennel and slice it very finely or cut it into fine strips. Cut the apricots into wedges from the stone. Peel an orange so that the whites are also removed and cut the orange into slices. Squeeze the other orange and half a lemon and mix with the mustard, olive oil and honey until smooth. Season with salt and pepper.
  2. Rinse the chickpeas under cold water and drain. Peel the onion and cut into fine rings. Mix the vinaigrette with the fennel, apricots, oranges, onions and chickpeas. Serve and serve with a few chilli flakes.
  3. Variants:
  4. The fruity vinaigrette also tastes great as a dressing, mixed with a little buttermilk until creamy. In addition, fresh, seasonal garden herbs can be chopped and stirred into the vinaigrette.
  5. Annotation:
  6. I replaced the apricots with dried apricots. I`ll let the salad sit through a little.

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