Quinoa, chickpea and fennel salad

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




  • 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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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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