Ingredients
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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1 large fennel bulb, thinly sliced (reserve fronds) fennel bulb1 large fennel bulb, thinly sliced (reserve fronds)
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2 medium oranges, peeled and segmented oranges2 medium oranges, peeled and segmented
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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1/3 cup Kalamata olives, pitted and sliced kalamata olives1/3 cup Kalamata olives, pitted and sliced
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1/4 cup fresh flat-leaf parsley, chopped flat-leaf parsley1/4 cup fresh flat-leaf parsley, chopped
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2 tbsp fresh mint, chopped mint2 tbsp fresh mint, chopped
Directions
For best flavor, use fresh, juicy oranges and crisp fennel. Thinly slice the vegetables for a balanced texture. Allowing the salad to rest before serving enhances the harmony of flavors. For more protein, add cooked quinoa or hemp seeds. Use blood oranges for a colorful twist. This salad keeps well in the fridge for up to 2 days.
Steps
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1
Done
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In a large bowl, combine chickpeas, sliced fennel (reserve a few fronds for garnish), orange segments, red onion, cherry tomatoes, and Kalamata olives. |
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2
Done
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Add chopped parsley and mint. |
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3
Done
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In a small bowl, whisk together lemon zest, lemon juice, minced garlic, ground cumin, salt, and black pepper. |
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4
Done
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Pour the dressing over the salad and toss gently to combine. |
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5
Done
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Garnish with reserved fennel fronds and additional fresh herbs if desired. |
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6
Done
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Let the salad sit for 10–15 minutes to allow flavors to meld before serving. |
