Quinoa, chickpea and fennel salad
This salad checks all the boxes for a Mediterranean diet... and the combination of flavors is to die for!
Servings: 4
Calories: 475kcal
Equipment
Ingredients
- 2 cups cooked quinoa
- 2 cups cooked chickpeas (one 15 oz can if using canned)
- 2 cups fennel very thinly sliced (1 medium bulb)
- 2 cups cherry tomatoes halved
- 16 ea black olives (kalamata)
- 4 oz feta cheese crumbled
- 2 tbsp fennel fronds chopped
Vinaigrette
- 1/2 tsp dijon mustard
- 1/2 tsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
- 1 tbsp sherry vinegar
- 1 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
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
Calories: 475kcal | Total Carbohydrate: 50g | Protein: 17g | Total Fat: 24g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 582mg | Potassium: 758mg | Dietary Fiber: 11g | Total Sugars: 8g | Vitamin A: 580IU | Vitamin C: 23.3mg | Calcium: 225mg | Iron: 4.8mg