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July 10, 2012 / Food Follower

Grilled Fennel and Toasted Chickpea Salad

This salad came out even better than I anticipated. It’s super simple to make, healthy, and now, definitely one of my favorite salads.

What You’ll Need

  • Half a bulb of fennel
  • 1 cup of chickpea sprouts or regular chickpeas (Chickpeas and chick sprouts are the same thing except the latter have a sprout growing out of them).
  • The juice from half a lemon
  • 1 shard of dill chopped finely
  • Half a head of Boston lettuce, chopped
  • Salt and Pepper
  • Red wine vinaigrette
  • Directions

    1) In a pan under low heat, put chickpea sprouts and toast for 7-10 minutes, stirring occasionally.
    2) Meanwhile, in a grill pan under medium heat, cook fennel for 10-12 minutes or until fennel browns and is slightly caramelized. (Let the grill pan get hot before putting the fennel in).
    3) Put chickpea sprouts and fennel in a small bowl and sprinkle with lemon juice and dill. Toss to combine and add a little salt and pepper.
    4) Transfer the chickpea sprouts and fennel to a medium-sized bowl containing the Boston lettuce.
    5) Serve with red wine vinaigrette.

    I didn’t put a measurement for the vinaigrette because each member of my family likes putting a different amount on his or her salad.

    Yield: 4 as an appetizer, 2 as a main course



    Leave a Comment
    1. Conor Bofin / Jul 10 2012 4:18 pm

      Very tasty. Fennel is a wonderful bulb. I like to use it with fish.

      • Food Follower / Jul 10 2012 9:33 pm

        Thanks! I couldn’t agree more. I love fennel roasted, sauteed, or raw.

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