fennel, orange, and roasted chickpea salad

fennel, orange, and roasted chickpea salad

yield: 8 servings

fennel, orange, and roasted chickpea salad

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  • 1 - 14 ozcan of chickpeas, drained and rinsed
  • 4 1/2 Tbspolive oil
  • 1/2 tspsalt
  • 1/2 tsppaprika
  • 1/4 tspcumin
  • 1/2 tspsugar
  • pinchcayenne pepper
  • 2 Tbspwhite wine vinegar
  • 2 tspdijon mustard
  • 1 small red onion, thinly sliced
  • 2medium fennel bulbs, trimmed, halved, and cored
  • 3 cupsbaby arugula leaves
  • 4 small oranges, peeled and thinly sliced

fennel, orange, and roasted chickpea salad


For Roasted Chickpeas:

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

Lay a clean towel or paper towel on a clean work surface and spread the chickpeas on top. Place another towel over top and gently press and roll the chickpeas around to remove any excess water.

Place chickpeas in a bowl and toss with 1 1/2 Tbsp oil, salt, paprika, cumin, sugar and cayenne. Transfer seasoned chickpeas in a single layer to prepared baking sheet.

Bake, stirring once after 15 minutes, until golden brown and crispy, about 25 minutes in total.

For Salad:

In a large bowl, whisk together 3 Tbsp oil with remaining vinegar and mustard.

Add onion slices to a bowl of cold water for 10 minutes. Remove onions from water and pat dry with a clean towel or paper towel.

When ready to serve, very thinly slice fennel using a mandolin or a knife. Add fennel, onion, arugula and oranges to vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among serving plates and garnish with roasted chickpeas.

Chef Tip: Save the fennel fronds, roughly chop and use to garnish the salad.