Ingredients
Salad
- 1 large bulb of fennel
- ½ cup of herbs (parsley, dill, thyme and mint)
- 2 deglat dates or 2 tbsp dried cranberries (optional)
- ½ cup chickpeas
- ¼ cup seeded crackers or roasted pepitas
Dressing
- ¼ cup evoo
- ¼ cup acv
- ½ a lemon
- 1 tbsp dijon mustard
- 1 tsp agave or maple syrup
- ½ tsp salt
- ½ tsp black pepper
Instructions
1. Thinly Slice fennel (I use a mandoline)
2. Drain chickpeas if using a can
3. Chop herbs finely
4. Chop dates
5. To roast pepitas add to a pan with some salt and a drizzle of oil and toast on a low flame till you hear them pop it should take about 5 minutes make sure you stir often so they dont burn
6. Add all dressing ingredients into a jar and shake till it thickens
7. Assemble in a bowl and mix together, if adding seeded crackers crunch ontop at the end
Fennel Salad
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.