Fennel and Chickpea Salad with Feta Cheese - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Bowl
Small whisk
Cutting board
Mandoline or sharp chef’s knife

Ingredients

1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 head fennel, fronds removed and thinly sliced
1/2 red onion, thinly sliced
1 cup (250 mL) canned chickpeas, drained and rinsed
1 cup (250 mL) cubed feta cheese

Directions

In large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt and pepper.
Add fennel, red onion, chickpeas and feta; toss to coat well.

Tip: Use mandolin guard or safety glove when slicing fennel and onion to get perfect slices without any cuts!