Fennel salad with apple & chickpeas
1026 kcal per person
29g Protein
93g Carbs
60g Fat
30g Fiber
Ingredients
- 1 fennel
- 1 apple
- 4 ounces chickpeas (112 g)
- 2 ounces mixed nuts, unsalted (56 g)
- 1 scallion
- 1 handful arugula (30 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 ½ tablespoon balsamic vinegar (23 ml)
- 2 slices bread, whole wheat
Preparing this recipe
- Wash the fennel. Slice off a thin piece from the bottom and remove the stems. Cut the fennel in half and remove the tough core. Slice it into thin strips.
- Wash the apple, quarter it, remove the core and cut it into slices.
- Rinse the chickpeas in a colander under cold water and let them drain.
- Chop the nuts coarsely and slice the scallion into rings. Mix the arugula, fennel, apple, chickpeas and scallion in a bowl or deep plate. Sprinkle the nuts on top.
- In a separate small bowl, mix the oil and vinegar and drizzle it over the salad. Season with pepper and salt to taste, and serve with the (toasted) bread.
Tip van FitChef
Put this fennel salad in a sealable container for easy transportation.
