Warm Chickpea, Fennel and Parsley Salad Recipe

Name: Warm Chickpea, Fennel and Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained; 1 large onion, quartered; 12 thyme sprigs; Salt; 2 garlic cloves, very finely chopped; 2 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil; 2 celery ribs, finely chopped; 1 small fennel bulb (3/4 pound)halved, cored and finely chopped; 3/4 cup loosely packed flat-leaf parsley leaves; 1/2 cup finely chopped red onion

Servings: persons

1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained
1 large onion, quartered
12 thyme sprigs
Salt
2 garlic cloves, very finely chopped
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 celery ribs, finely chopped
1 small fennel bulb (3/4 pound)halved, cored and finely chopped
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup finely chopped red onion

1
In a large pot, cover the chickpeas with water.
2
Add the quartered onion and the thyme sprigs.
3
Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour.
4
Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer.
5
Discard the onion quarters and thyme sprigs.
6
Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt.
7
Stir in the red wine vinegar, then gradually whisk in the olive oil.
8
Drain the chickpeas and add them to the bowl.
9
Toss with the chopped celery, fennel, parsley and onion.
10
Season with salt and pepper and serve warm.

813

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained, 1 large onion, quartered, 12 thyme sprigs, Salt, and more.

Yes, Warm Chickpea, Fennel and Parsley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Chickpea, Fennel and Parsley Salad

How did you like this recipe?

Frequently Asked Questions