Quinoa, chickpea and fennel salad
This salad checks all the boxes for a Mediterranean diet… and the combination of flavors is to die for!
- 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.
- 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.
Calories: 475kcal | Carbohydrates: 50g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 582mg | Potassium: 758mg | Fiber: 11g | Sugar: 8g | Vitamin A: 580IU | Vitamin C: 23.3mg | Calcium: 225mg | Iron: 4.8mg
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