Both dill and fennel have potent digestive and antioxidant benefits. Add in protein from the chickpeas and this salad makes a refreshing lunch or light side dish with fish or chicken.
Servings
5
Time
10 Minutes
Dietary Info
Carbs: 22 grams, Fat: 17 grams, Fiber: 6 grams
Ingredients
Salad:
1 – 2 European Cucumber
1 small fennel bulb sliced very thin
1 can chickpeas drained
Dill – ¼ cup or more to taste
Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoon Dijon mustard
2 teaspoon honey
1 garlic clove, minced or chopped
1/2 teaspoon salt
freshly ground black pepper
Method
Slice the cucumber lengthwise with a mandolin or in the round with a food processor. Slice the fennel very thin also with a mandolin or food processor so that it forms strips. Drain and rinse the chickpeas. Combine in a bowl.
In a separate bowl combine the dressing ingredients. Blend with a hand held blender until it is smooth and creamy. If you do not have a hand held blender you can use a counter top blender.
Toss the dressing with the veggies and chickpeas. Mix in fresh dill, shredded by hand. When ready to serve garnish with extra dill.
