Photo: Anna Pelzer
Warm chickpea, fennel & pepper salad
14 ingredients
Serves 4
openrecipes
A vibrant salad that tastes delicious either hot and cold
Estimated Nutrition (whole recipe, rough)
483
Calories
11g
Protein
30g
Fat
48g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large red peppers
- 2 tbsp olive oil
- 1 medium red onion , chopped into small dice
- 1 large shallot , finely sliced
- 2 garlic cloves , crushed and finely chopped
- 1 small bulb fennel , chopped into small dice
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 tsp vegetable bouillon powder
- 2 x 410g cans chickpea , drained and rinsed
- zest of 1 lemon , finely chopped
- 20g packet (or a large a large handful) flatleaf parsley , chopped
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes