Chickpea, Fennel, and Citrus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste. —Sue Li, recipe developer Ingredients:
1 grapefruit |
1 lemon |
2 tablespoons olive oil |
kosher salt |
freshly ground black pepper |
1 15-ounce can chickpeas (rinsed, coarsely chopped) |
1 thinly sliced fennel bulb and stalks |
a handful of fennel fronds |
Directions:
1. Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.
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