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