Fennel salad with spicy chickpeas and orange
Servings Prep Time
1 15min
Servings Prep Time
1 15min
  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! 😉

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