Mediterranean Orange Fennel Chickpeas (Print Version)
Fresh fennel and orange salad with chickpeas, feta, and punchy citrus dressing features Mediterranean flavors.
# Ingredients:
→ Salad Base
01 -
1 can (15 oz) chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
02 -
1 medium fennel bulb
03 -
3 large oranges
04 -
1/2 cup pomegranate seeds
05 -
1/2 cup walnuts
06 -
1/4 cup olives, Kalamata or other variety, pitted
07 -
1/2 cup feta cheese, crumbled
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons lemon juice
10 -
1 tablespoon honey or maple syrup
11 -
1 tablespoon Dijon or yellow mustard
12 -
1/2 teaspoon dried oregano
13 -
1/2 teaspoon salt
14 -
1/2 teaspoon black pepper
# Steps:
01 -
Whisk together olive oil, lemon juice, honey, mustard, oregano, salt, and black pepper in a small bowl until well combined.
02 -
Add the chickpeas to the dressing, toss to coat, and set aside for flavors to develop.
03 -
Remove stalks and base from the fennel bulb. Chop the fronds and reserve. Halve the bulb lengthwise, core if needed, and slice thinly.
04 -
Peel the oranges with a sharp knife, removing all white pith. Cut between membranes to release the segments.
05 -
Cut the pomegranate and remove enough seeds for 1/2 cup, discarding membrane.
06 -
In a large mixing bowl, combine sliced fennel, orange segments, pomegranate seeds, walnuts, and olives.
07 -
Add marinated chickpeas with dressing to the bowl. Gently toss until evenly mixed.
08 -
Transfer to a serving platter. Garnish with crumbled feta and reserved fennel fronds. Serve immediately.
# Notes:
01 -
For extra flavor and texture, lightly toast the walnuts before adding them to the salad.
02 -
Use fresh, juicy oranges for optimal sweetness and vibrant color.