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Fennel-and-Chickpea Salad Recipe

Fennel-and-Chickpea Salad Recipe

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Ingredients:

Serving

1 large fennel bulb
1 (15 1/2-oz) can chickpeas, drained
1 (7-oz) bottle roasted red bell peppers, drained and chopped
1 1/2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Directions:

Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	63.95 Kcal (268 kJ)
Calories from fat	34.49 Kcal
		% Daily Value*
Total Fat	3.83g	6%
Sodium	340.47mg	14%
Potassium	270.96mg	6%
Total Carbs	6.33g	2%
Sugars	0.22g	1%
Dietary Fiber	1.92g	8%
Protein	1.19g	2%
Vitamin C	14.1mg	23%
Iron	2.8mg	15%
Calcium	38.2mg	4%

Amount Per 100 g
Calories	76.88 Kcal (322 kJ)
Calories from fat	41.47 Kcal
		% Daily Value*
Total Fat	4.61g	6%
Sodium	409.3mg	14%
Potassium	325.75mg	6%
Total Carbs	7.61g	2%
Sugars	0.27g	1%
Dietary Fiber	2.31g	8%
Protein	1.43g	2%
Vitamin C	16.9mg	23%
Iron	3.4mg	15%
Calcium	45.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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