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

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

Enjoy!