Fennel-and-Chickpea Salad

Name: Fennel-and-Chickpea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 439 grams chickpeas, drained; 1 teaspoon cumin; 1 large fennel bulb; 1 Tbsp olive oil; 2 Tbsps red wine vinegar; 198 grams roasted red bell peppers, drained and chopped; 1 teaspoons salt

Fennel-and-Chickpea Salad is a gluten free and vegan side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 158 calories, 7g of protein, and 6g of fat. Head to the store and pick up wine vinegar, fennel bulb, roasted bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim tough outer leaves from fennel; remove and discard stalks.

Ingredients you will need

Fennel

Cut fennel bulb in half vertically, discarding the core.

Ingredients you will need

Fennel Bulb

Cut each half crosswise into 1/4-inch-thick slices. Chop fennel fronds to measure 1 tablespoon. Stir together the fennel slices and remaining ingredients. Top the salad with fronds, and serve at room temperature or chilled.

Ingredients you will need

Fennel