Description
Warm chickpea fennel salad with bacon and fresh parsley. Salty and slightly spicy.
Ingredients
Units
Scale
- 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
