fennel, orange, and roasted chickpea salad
- 1 - 14 ozcan of chickpeas, drained and rinsed
- 4 1/2 Tbspolive oil
- 1/2 tspsalt
- 1/2 tsppaprika
- 1/4 tspcumin
- 1/2 tspsugar
- pinchcayenne pepper
- 2 Tbspwhite wine vinegar
- 2 tspdijon mustard
- 1 small red onion, thinly sliced
- 2medium fennel bulbs, trimmed, halved, and cored
- 3 cupsbaby arugula leaves
- 4 small oranges, peeled and thinly sliced
For Roasted Chickpeas:
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Lay a clean towel or paper towel on a clean work surface and spread the chickpeas on top. Place another towel over top and gently press and roll the chickpeas around to remove any excess water.
Place chickpeas in a bowl and toss with 1 1/2 Tbsp oil, salt, paprika, cumin, sugar and cayenne. Transfer seasoned chickpeas in a single layer to prepared baking sheet.
Bake, stirring once after 15 minutes, until golden brown and crispy, about 25 minutes in total.
In a large bowl, whisk together 3 Tbsp oil with remaining vinegar and mustard.
Add onion slices to a bowl of cold water for 10 minutes. Remove onions from water and pat dry with a clean towel or paper towel.
When ready to serve, very thinly slice fennel using a mandolin or a knife. Add fennel, onion, arugula and oranges to vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among serving plates and garnish with roasted chickpeas.
Chef Tip: Save the fennel fronds, roughly chop and use to garnish the salad.