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Fennel-and-Chickpea Salad

Leigh Beisch
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 large fennel bulb
  • 1 (15 1/2-ounce) can chickpeas, drained
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 201
  • fat 5 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 35 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 601 mg
  • calcium 72 mg

How to Make It

  1. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. Cut each half crosswise into 1/4-inch-thick slices. Chop fennel fronds to measure 1 tablespoon. Stir together the fennel slices and remaining ingredients. Top the salad with fronds, and serve at room temperature or chilled.