Fennel and Chickpea Salad with Feta Cheese

Thinly sliced fennel has a refreshing crunch and pairs well with a citrusy dressing in this lunch recipe.


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


  • 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


  1. In large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt and pepper.
  2. 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!