Fennel-and-Chickpea Salad

fennel-chickpea-salad Recipe
Leigh Beisch

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

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

Preparation

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.

Note:

Lori Longbotham,

May 2004
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