CHICKPEA SALAD WITH FENNEL & ORANGE
Discover the freshness and vibrant flavours of this chickpea salad. Based on Omega chickpeas, the salad combines thin slices of fennel, onion, avocado, orange and colourful cherry tomatoes. The dressing, made with pureed chickpeas, orange juice, mustard and spices, adds a delicious, creamy texture and flavor. Roasted chickpeas, with spices and olive oil, provide a crunchy contrast. A great choice for a light meal or side dish.
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10
25
35
4

Ingredients

  • 300 g chickpeas
  • 1 red dry onion, peeled whole
  • 1 fennel, cleaned of coarse fibres, cut into thin slices
  • 1 avocado, peeled
  • 1 orange, peeled and cut into fillets
  • 100 g valerian
  • 150 g multicoloured cherry tomatoes, cut in half
  • Salt, freshly ground pepper

For the dressing

  • 100 ml olive oil
  • 2 tbsp chickpeas, boiled and mashed
  • 50 ml orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • Salt, freshly ground pepper

For the roasted chickpeas

  • 3 tablespoons of boiled chickpeas
  • ½ teaspoon cumin, powder
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • 2 tbsp olive oil
  • 1 tablespoon of chilli pepper

Instructions

1

Drain the chickpeas from the water in which they have been soaking and rinse them well. Put them in a large pot with the onion and fill with water. Boil the chickpeas for 40-50 minutes until they are tender but not mushy. Drain and leave to cool.

2

For the dressing. Add the olive oil and spices, mix and set aside.

3

For the salad: In a salad bowl, combine the valerian, cold chickpeas, cherry tomatoes, fennel, orange and avocado. Season with salt and pepper and drizzle with half the dressing. Place the salad on a large platter, scatter the roasted chickpeas and drizzle with the remaining dressing. Serve immediately.