Chickpea, Fennel & Citrus Salad
Chickpeas, shaved fennel and fresh orange folded with spinach and mint.
Chickpeas, shaved fennel and fresh orange folded with spinach and mint.
Written for 4 main-course salads
Ingredients
Serves 4
- Cooked chickpeas, drained500 g
- Fennel, very thinly sliced250 g
- Orange segments200 g
- Baby spinach80 g
- Mint leaves20 g
- Citrus & Dijon Vinaigrette100 ml
Method
Rinse chickpeas and drain well.
Shave fennel very thinly and separate orange segments over a bowl to catch juice.
Toss chickpeas and fennel with dressing, adding a spoonful of the orange juice if desired.
Fold in spinach, orange and mint immediately before serving.
Chef’s notes
- Shave fennel thin enough to bend easily; thick slices overwhelm the salad.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.
Allergens and diet
Mustard.
Vegan
Last refined · October 2026