Fennel salad with spicy chickpeas and orange

Singlemade: fennel salad with hot crispy chickpeas and orange

Fennel, you either love it or hate and I’m a huge fan! This white tuber is healthy, low in calories, stimulates digestion and freshens your breath. And if none of those arguments have managed to convince you, a piece of fennel is the perfect size for a single! 🙂

Fennel is good, both hot and cold. Because we already have to warm fennel recipes online, this time around I’m serving up a salad with warm, spicy chickpeas and orange. I’m sure you’ll love fennel after trying this one!

The orange is peeled with the peler à vif technique. To help explain how it’s done, I’ve made a little video tutorial in my Instagram stories!

Feel like a warm meal? Be sure to try the one-pot-pasta with fennel and cherry tomatoes

Singlemade: fennel salad with hot crispy chickpeas and orange

Print Recipe
Fennel salad with spicy chickpeas and orange
Fennel salad with spicy chickpeas and orange
Course Lunch
Prep Time 15 min
Servings
Ingredients
Optional
Course Lunch
Prep Time 15 min
Servings
Ingredients
Optional
Fennel salad with spicy chickpeas and orange
Instructions
  1. Open the can of chickpeas and strain them, rinsing them with water until they stop foaming. Shake off any excess water and add them to the pan. Leave them to cook over a high heat, still without any greasing. Shake them up regularly.
  2. While the chickpeas are cooking, rinse the fennel and dab it dry. Remove the outer leaves if they don’t look nice. Cut the fennel in half. Cut out the hard core from both halves. Keep the twigs for decoration or soup. Cut the fennel into thin slices, as thin as you can manage, and spread them over your plate.
  3. Peel the orange with the peler à vif technique. Then cut it into wedges. Squeeze the leftover flesh over the fennel. *
  4. Sprinkle the fennel with one tablespoon of oil, season to taste with pepper and salt and carefully mix everything together.
  5. Now season the chickpeas with pepper, salt and some cayenne pepper and cook for another minute. Then pour the chickpeas over the fennel salad. Serve with feta cheese. Done!
Recipe Notes

* Practice makes perfect and it’s no different for cutting techniques! It doesn’t matter if there’s still some of the white peel (ziste) left or if your orange comes out as a cube. The salad will taste just as good with imperfect wedges! 😉

Singlemade: fennel salad with hot crispy chickpeas and orange


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Stijn was short and sweet: Minne, this is delicious! Because he was ne to peler à vif, he recommends cutting the fennel and orange before cooking the chickpeas.

Caroline loved it too, but she needed to get used to the crispness of the fennel. If you like it soft (and warm), you can just cook it for 4 minutes in the microwave oven at the highest setting!


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)