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recipes chickpea fennel and citrus salad
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“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
3.7
(3.73)
Vegan
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
4.0
(3.84)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.4
(4.43)
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Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.
4.0
(3.81)
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A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
5.0
(5)
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
5.0
(5)
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Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
4.6
(4.6)
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
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Crunchy cucumbers can become a full-on dinner once you lean on pantry staples like seeded crackers to bring in the texture and fun.
4.7
(4.73)
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
4.0
(4)
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Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
3.3
(3.3)
Vegan
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A palate-cleansing fennel salad to balance rich pork and hearty sides.
4.0
(3.78)
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Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.
5.0
(4.98)
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Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.
4.5
(4.5)
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Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
5.0
(5)
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Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.
4.5
(4.5)
Easy
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Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.
4.6
(4.6)
Quick
4.3
(4.26)
Quick
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Here’s a low-effort dinner bowl that comes together in less than 30 minutes.
5.0
(4.8)
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A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.
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Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
4.7
(4.69)
Quick
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
5.0
(5)
Quick
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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
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This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.
4.0
(3.86)