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

Yield:
6
Prep time:
10 min
Cook time:
15 min
Photo of Fennel and Chickpea Salad with Feta Cheese

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

Instructions

  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! 

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