Fennel and Nectarine Salad with Roasted Herby Chickpeas

Serves 2

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  •  1 can Chickpeas, drained and rinsed
  • 1 tsp Oregano
  • 1 tsp Fennel seeds
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Red wine vinegar
  • ½ Fennel, finely sliced
  • 160g Courgette (about 1 medium), julienned or speedy peeled
  • 160g Cucumber (about ½), finely sliced on the angle
  • 2 Nectarines, stoned and sliced

Preheat the oven to 180C

Scatter the chickpeas into a baking tray with the fennel seeds, oregano and seasoning with 1 tbsp Olive oil and bake for 20minutes until they firm and crisp up

Meanwhile add the fennel, cucumber and courgette to a large salad bowl with the remaining oil and red wine vinegar and mix well with your hands

Scatter the baked chickpeas on top of the salad and muddle through the nectarine slices

View Fennel and Nectarine Salad with Roasted Herby Chickpeas

Prep time: 10 minutes

Cook time: 20 minutes

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Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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