FENNEL, BELL PEPPER AND CHICKPEA SALAD
RECIPE TYPE
Vegetarian
SERVES
8 to 10
Prep Time: 15 min
Marinate Time: 2 hr
Ingredients
1 bulb fennel, trimmed, quartered and core removed (fronds reserved, if desired)
1 can (540mL) Longo’s Essentials Chickpeas, drained and rinsed
1/2 each red, yellow and orange bell pepper, halved lengthwise and thinly sliced
1/2 small red onion, thinly sliced 2 tbsp chopped fresh parsley
Dressing:
1/2 cup Longo’s Curato White Wine Vinegar
1/3 cup Longo’s Essentials 100% Canola Oil
1/3 cup granulated sugar
1 tbsp Longo’s Whole Grain Mustard
1 tsp fennel seeds, crushed lightly
1/2 tsp Longo’s Essentials Garlic Powder 1/2 tsp each salt and pepper
Directions
Dressing: Combine vinegar, oil, sugar, mustard, fennel, garlic, salt and pepper in saucepan; set over medium heat and bring to a boil, stirring occasionally. Set aside.
Use sharp knife or mandolin to thinly slice fennel. Combine fennel, chickpeas, peppers and onion in large bowl. Pour hot dressing overtop and toss to combine. Cool to room temperature. Chop any reserved fennel fronds and add to salad along with parsley.
Marinate for at least 2 hours to meld flavours before serving.
A Dash of Advice
NUTRITIONAL INFORMATION
