“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 information
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
Need to make a substitution?
Preparation
Cut peel and pith from grapefruit and lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in oil. Season with salt and pepper. Toss in citrus, chickpeas, fennel bulb and stalks, and fennel fronds.
Nutrition Per Serving
4 servings
1 serving contains:
Calories (kcal) 170
Fat (g) 8
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 19
Dietary Fiber (g) 5
Total Sugars (g) 4
Protein (g) 6
Sodium (mg) 430