A savory warm chickpea fennel salad with crispy bacon and chili flakes.
There something wonderful about warm salads; maybe it’s the way certain vegetables soak up and take on flavors so well, like celery or fennel. Or maybe it’s because they tend to almost taste like stews, giving us a comforting feeling.
When eaten raw, fennel has a very strong and assertive anise taste, but cook it until tender, and it becomes mild and much more easy to pair with. It’s a terrific vegetable that’s underused by most people because there isn’t a lot of information about it out there. It’s only recently that eating food for pleasure (as opposed to only sustenance) has become such a prominent part of our lives.
Kale is a great example of a leafy vegetable that didn’t become famous until recently. But go to any Brooklyn restaurant these days and you’ll easily find kale salad on the menu! Making something as simple as this warm chickpea salad can be a way to introduce this perennial plant to your family!
I adore the combination of fennel and citrus like orange or lemon, but I also love a little heat and salt with it. This chickpea fennel salad makes a good substantial side as it contains beans and bacon.
Chickpeas are a wonderful source of fiber and protein, and have a low glycemic index, which means they help control your weight. Eating as little as 1/2 cup of chickpea a day helps you feeling full and eat less calories! We like that! And how about that fennel; high in vitamin C and antioxidants (phytochemicals such as anethole, ruting and quercetin), both essential to repairing damaged skin tissue, makes it a powerful anti-aging food.
This fennel salad pairs extremely well with salmon or as a side to a big bowl of vegetable soup. I must admit that I’ve also eaten this salad for breakfast.. I’ll usually have yogurt with fresh chopped fruit but I can’t resist bacon when it’s combined with other favorite ingredients of mine!
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Warm chickpea fennel salad
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Skillet
- Cuisine: Italian
Description
Warm chickpea fennel salad with bacon and fresh parsley. Salty and slightly spicy.
Ingredients
- 1 bulb fennel, core removed, finely sliced into half moons
- 2 cloves garlic, minced
- 15 ounce can chickpeas
- 4 slices bacon, finely chopped
- 1/4 teaspoon chili pepper flakes
- 1/2 cup low sodium chicken broth
- 1 tablespoon extra virgin olive oil
- Handful fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Rinse and drain the chickpeas.
- In a deep skillet over medium heat, add olive oil, garlic and chili pepper flakes. Cook for 1 minute and add the bacon. Cook for 3 minutes or until the bacon is crispy.
- Add the fennel and half of the chicken broth and cook for 2 minutes.
- Slowly add the remaining stock while stirring, add chickpeas and cook for a minute. Serve with fresh parsley.
Notes
Keep this chickpea salad in a storage container and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 2.6g
- Sodium: 536mg
- Fat: 17.1g
- Saturated Fat: 4.6g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 20.7g
- Fiber: 6.8g
- Protein: 10.5g
- Cholesterol: 18.5mg
Love this stuff! It’s become a favorite for lunch. It’s also great with some left over roasted chicken mixed in and then rolled up in a wrap. =)
I also love this recipe, it’s so easy to make and pairs so well with everything!
I tried this recipe because I didn’t know what to do with the fennel I got from the organic farm. It was delicious, and also very quick and easy to prepare! I will be making this salad again!