Chickpea and fennel salad

April 29th, 2010


Tasty tomatoes are starting to appear at the farmers’ markets now. So tasty that all you need is a little salt and olive oil. Another favourite of mine, fennel is coming into season too. This salad is a celebration of the tomatoes, fennel and the beginning of summer (fingers crossed!).

Roasted cherry tomatoes, paper thin slices of fennel and loads of herbs. Happily, it keeps perfectly in the fridge, the extra time gives the flavours time to meld together so it’s perfect for lunchboxes. Try adding some grilled meat or fish.

The quantities below are really a rough guide, use what you have and also what you like. Use more coriander if you love it like I do, mint would be lovely too. I added chickpeas to make it more filling and to make it into dinner, added a few squeaky slices of haloumi. Some oily, black olives would go perfectly here too.


250g cherry tomatoesm, halved and roasted (recipe here)
1 fennel, sliced as thinly as possible
1 can chickpeas, drained
1 garlic clove, finely chopped
handful chopped parsley
handful chopped coriander
1 red onion, peeled, finely diced
½ lemon juice, juice only
2-3 tbsp olive oil olive oil

To make this salad, you simply mix all of the ingredients together and season well.

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