Chickpea, fennel and witlof salad

Prep 0 h : 30 m
Cook 0 h : 0 m


  • 1 medium fennel bulb (300g)

    120g canned chickpeas, drained and rinsed

    1 Belgian endive, leaves separated

    125g avocado, thinly sliced

    20g walnuts, lightly toasted, chopped

    2 tsp coarsely chopped fresh chives

    For orange dressing, mix:

    ½ tsp finely grated orange rind

    2 tbsp freshly squeezed orange juice

    1 tbsp honey

    ½ tsp Dijon mustard

    1 small clove garlic, crushed

    2 tsp chopped fresh chives


  • Reserve fronds from fennel.

    Using a mandolin or V-slicer, shave fennel into thin slices.

    Toss fennel in a medium bowl with chickpeas, endive and avocado.

    Toss in half the dressing and arrange the salad on a platter.

    Drizzle with remaining dressing.

    Sprinkle with nuts, reserved fennel fronds and chives.

    Serve immediately.