Quinoa, chickpea and fennel salad

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5 from 1 vote

Quinoa, chickpea and fennel salad

This salad checks all the boxes for a Mediterranean diet… and the combination of flavors is to die for!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Main Dish, Salad
Cuisine: Mediterranean
Keyword: chickpea, fennel, feta cheese, gluten-free, olive, quinoa, tomato
Servings: 4
Author: Veronique Eichler

Ingredients

Instructions

Vinaigrette

  • Prepare vinaigrette in a small bowl, adding both mustards, both vinegars, salt and pepper. Whisk until salt is dissolved.
  • Pour the olive oil slowly into the bowl while stirring to get an emulsion.

Quinoa

  • Trim off fennel stalks and save some of the fronds for garnish. Chop the fronds and set aside.
  • Cut fennel bulb in quarters, remove the core. Slice the fennel as thin as you can in a food processor using the thinnest slicer setting or with a mandolin. (Note: if you have time to do this step the day before and pour the juice of a lemon and 1/4 tsp salt on it, it will be even better as it will soften the fennel)
  • In a large bowl, add quinoa, chickpeas, fennel, tomatoes and olives. Pour vinaigrette on top and stir gently.
  • Add feta cheese crumbles, stir one more time, top with chopped fennel fronds and serve.

Nutrition

Nutrition Facts
Quinoa, chickpea and fennel salad
Amount per Serving
Calories
475
% Daily Value*
Total Fat
 
24
g
37
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
25
mg
8
%
Sodium
 
582
mg
25
%
Total Carbohydrate
 
50
g
17
%
Dietary Fiber
 
11
g
46
%
Total Sugars
 
8
g
9
%
Protein
 
17
g
34
%
Vitamin A
 
580
IU
12
%
Vitamin C
 
23.3
mg
28
%
Calcium
 
225
mg
23
%
Iron
 
4.8
mg
27
%
Potassium
 
758
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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One Comment

  1. Kiki Cubb

    I just made this for dinner tonight and it was delicious. I added smoked salmon on the side. I highly recommend this dish!

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