Warm chickpea fennel salad

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Warm chickpea fennel salad with bacon and fresh parsley. Salty and slightly spicy.


  • 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)


  1. Rinse and drain the chickpeas.
  2. In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Cook for 1 minute and add bacon. Cook for 3 minutes or until bacon is almost crispy.
  3. Add fennel and half of the chicken broth and cook for 2 minutes.
  4. Slowly add the remaining stock while stirring, add chickpeas and cook for a minute. Serve with fresh parsley.


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