Roasted Fennel and Chickpea Salad
This Roasted Fennel and Chickpea Salad is scrumptious, looks beautiful and is perfectly wholesome.
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!