Name: Chickpea, Fennel, and Citrus Salad
Yield: 4 Servings
Ingredients: 1 grapefruit; 1 lemon; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 15-oz. can chickpeas, rinsed, coarsely chopped; 1 fennel bulb with stalks, thinly sliced; Handful of fennel fronds

Image may contain Plant Food Vegetable Dish Meal Produce Seasoning and Dill

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

Recipe notes