Fennel-and-Chickpea Salad

fennel-chickpea-salad Recipe
Leigh Beisch


4 servings (serving size: 1 1/2 cups)

Nutritional 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


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


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.

Lori Longbotham,


May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note