Health

Fennel-and-Chickpea Salad

fennel-chickpea-salad Leigh Beisch

Ingredients

  • 1 large fennel bulb
  • 1 (15 1/2-ounce) can chickpeas, drained
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation


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.


  • Yield: 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 201
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 6g
Carbohydrate per serving: 35g
Fiber per serving: 7g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 601mg
Calcium per serving: 72mg

Good to Know

Chickpeas, or garbanzo beans, are a great source of fiber, protein, and healthy unsaturated fat.