Shaved Fennel And Chickpea Salad Recipes

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FENNEL AND CHICKPEA SALAD



Fennel and Chickpea Salad image

This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It's the perfect make-ahead salad for potlucks or lunches.

Provided by Platings and Pairings

Categories     Salad

Time 10m

Number Of Ingredients 8

1 large fennel bulb (very thinly sliced)
1 can chickpeas (drained and rinsed)
3 celery stalks (very thinly sliced)
½ cup fresh flat-leaf parsley (chopped)
4 tablespoons fresh lemon juice
4 tablespoons good quality olive oil
Salt and pepper (to taste)
½ cup grated Parmesan

Steps:

  • Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

Nutrition Facts : Calories 206 kcal, Carbohydrate 7 g, Protein 6 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 250 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SHAVED FENNEL AND CHICKPEA SALAD



Shaved Fennel and Chickpea Salad image

While a mandoline may seem "chef-y," it's actually a great tool for making perfectly thin slices of potato, beet, fennel and more. It is the most dangerous tool in the kitchen, but I'll show you some ways to use it safely and easily.

Provided by Melissa Clark

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 15

1 cup dried chickpeas, soaked in plenty of water overnight
1 rib celery, cut into 1-inch chunks
1 medium carrot, peeled and cut into 1-inch chunks
1 small onion, peeled and cut into 1-inch chunks
2 strips lemon peel
2 cloves garlic, peeled and crushed
2 sprigs rosemary
Salt
1/4 cup extra-virgin olive oil, divided
2 tablespoons lemon juice
2 sprigs basil
1 large pinch chili flakes
1/2 cup extra-virgin olive oil, divided
1 large bulb fennel
1 Asian pear

Steps:

  • Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
  • Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
  • Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
  • Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
  • Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.

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