CHICKPEA, FENNEL, AND CITRUS SALAD

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Chickpea, Fennel, and Citrus Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Vegetarian     Quick & Easy     High Fiber     Lunch     Grapefruit     Lemon     Fennel     Chickpea     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 grapefruit
1 lemon
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can chickpeas (rinsed, coarsely chopped)
1 thinly sliced fennel bulb and stalks
A handful of fennel fronds

Steps:

  • Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.

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