A can of chickpeas can be made into infinite meals, but thanks to a couple bulbs of fennel, this protein-packed salad is perfect for the awkward transition from summer to fall. The chickpeas are roasted with olive oil and salt and act sort of like crispy croutons. Fennel and sharp red onion are shaved into paper-thin pieces—a mandolin slicer is recommended here, though a sharp chef’s knife or vegetable peeler will work too. The veggies are tossed together with a zippy dressing (featuring lemon juice and zest) then topped off with shavings of pecorino cheese. Add the chickpeas just before serving for maximum crispiness.
Directions
- Heat the oven to 400°F.
- Add the onion slices to a small bowl and cover with cold tap water. Let sit for 10 minutes.
- Meanwhile, place the chickpeas on a rimmed sheet pan and pat them dry with a paper towel. Add the olive oil and a generous sprinkle of salt then toss to coat. Bake for 20 to 25 minutes or until crisp on the outside but still slightly soft in the centers. Set aside to cool slightly.
- While the chickpeas cook, make the dressing. In a small bowl, add the lemon juice, mustard, and lemon zest and whisk with a fork until well combined. Slowly stream in the olive oil, whisking all the while, until thick and well-emulsified. Season with salt and pepper to taste. Set aside.
- Drain the onion slices and pat them dry on a paper towel. Add them to a medium salad bowl along with the shaved fennel and parsley leaves. Add the dressing and toss well to combine. Top with the crispy chickpeas, pecorino shavings, and fennel fronds, if desired. Serve immediately.
- For best texture, this salad should be enjoyed on the day it’s made. Leftovers will soften with time but may be stored dn the refrigerator in an airtight container for up to two days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.