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Leigh Beisch Photo by: Leigh Beisch

Fennel-and-Chickpea Salad

Health MAY 2004

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 35g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 601mg
  • Calcium: 72mg
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Fennel-and-Chickpea Salad recipe

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