Fennel recipes: Roasted Fennel Chickpea Salad
One of my favorite fennel recipes is this Roasted Fennel and Chickpea Salad is scrumptious, looks beautiful and is perfectly wholesome. It’s packed with many vegetables, herbs, crunchy almonds and dressed with a beutiful and delicious balsamic mustard vinnaigrette. Perfect for cold autumn days as it can be served warm or cold. It’s also perfect for sharing and it’s great on any holiday table.
I had some fennels yesterday that needed using up and I fancied doing something quite different and interesting with it. And this is what I came up with- Roasted Fennel, Chickpeas and Almond Salad. I’ve roasted fennel and chopped leek in the oven with some olive oil and spices. It’s November so it’s cold and I crave warm comfort foods. The fennel and leek takes just about 30 minutes to roast in the oven. I’ve also added some sun dried tomatoes and toasted almonds in the end and tossed everything in simple mustard, olive oil and balsamic vinnaigrette. Delicious! It was one of the best salads I’ve made for a long time. You could have this for lunch on it’s own or just as a side dish for a more substantial meal.
Ingredients you’ll need for this Roasted fennel recipes:
-Fennel. Fennel is the star of this salad so don’t skip it. It has a unique flavour and when roasted it’s even more flavourful and kind of sweet.
-Leek. I’ve added one chopped leek in the salad and it gave delicious sweet and crunchy texture as it was roasted together with fennel.
-Chickpeas. Chickpeas are added for a creamy texture and also gives some protein to the salad and makes a perfect meal on its own.
-Parsley and Mint. Don’t skip the herb part in the salad. Parsley makes everything more flavourful and delicious. Mint gives some freshness to the salad.
–Sun-dried Tomatoes. It gives some chewy texture to the salad also it’s salty and makes the salad more colourful.
-Almonds. For the healthy fats I alsways try to use some kind of nuts or seeds. I chose almonds for this salad which I toasted on a dry pan and chopped roughly. You can substitute almonds to different kind of nuts or seeds if you prefer or are allergic.
-Dressing. For the dressing I’ve used some french mustard, olive oil and balsamic vinegar. I mixed everything in a separate bowl and then poured over the salad. This dressing is perfect for this salad.
Check out more salad inspiration:
Rice Salad with Carrots and Beets
Roasted Fennel and Chickpea Salad
Ingredients
- 2 fennel
- 1 leek
- 1 can chickpeas
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 bunch parsley
- 1 handful mint
- 8 sun-dried tomatoes
- 80 g almonds
Dressing
- 2 tsp french or dijon mustard
- 1 ½ tbsp balsamic vinegar
- 2 tbsp olive oil
Instructions
- Slice the fennel and leeks into thin pieces.
- Transfer to a baking sheet and drizzle with olive oil, salt and black pepper. Roast in the preheated 200C oven for about 30 minutes.
- Meanwhile toast the almonds on a dry pan and chop them roughly.
- Make a dressing by mixing all the dressing ingredients in a small bowl.
- Combine the salad. Add roasted fennel and leeks followed by chickpeas, chopped sun-dried tomatoes, parsley, mint and almonds. Drizzle with the vinnaigrette and mix well.
- Serve it warn or cold. Enjoy!
There aren’t any chickpeas listed in the ingredients, nor the instructions. Hmmmm. I’m gonna make it, but I’m hoping it was tested and this isn’t just for looks in the blog!
Ok, I’ve made it and it’s absolutely delicious! I used 2 cans well-rinsed chickpeas, dried them, tossed them with about a teaspoon of oil and a sprinkling of smoked paprika, and roasted them for 25 minutes. Wonderful recipe. Thanks!!
thank youu for a nice feedback! 😊
Tried it, it was horrible. The salt ratio you’ve suggested is too much and no chickpeas in the recipe.
For one serving, Roasted small fennel bulb and one leek in airfyer for ten minutes, toasted sliced almonds in dry skillet, used half a can of garbanzos, rinsed. Tossed in a forkful of sliced sundried tomatoes in oil, sprinkled about tbs each chopped parsley and mint, drizzled on two tbs olive oil, one tbs basalmic and a 1/2 tsp Dijon. Ate it warm. Yum.