Whole Food Wednesdays – Roasted Spiced Chickpeas and Fennel Salad

Thank you for joining us for another Whole Food Wednesday! I wanted to share a fun recipe that not only has the added bonus of being vegan, gluten free and nut free, but still manages to pack good nutrition, healthy fats and a good source of vegetable based protein. If you’re eating a little lighter these days, this might be a nice change to your old ho-hum salad.

The chickpeas take the place of nuts or animal protein and the bold flavors that would normally come from cheese or a big dressing comes from the roasted fennel and the tart yet sweet balance of the apples.

Roasted Spiced Chickpeas and Fennel Salad

  • Roasted Spiced Chickpeas
  • 1 cup cooked chickpeas (1/3 cup raw, soaked and cooked for 45 minutes)
  • 1 Tbsp olive oil (or oil of choice)
  • 1/4 tsp each cumin, coriander and paprika
  • 1/2 tsp salt (amount may vary depending on type of salt used)

Preheat oven to 400 F. Take 1 cup of chickpeas and place them in a medium sized bowl. If using chickpeas from a can, make sure they are really dry. Laying them out on a plate and paper towel is a good way to go. Cooked from raw seems to work best because the chickpeas dry out naturally after being removed from the boiling water. In a small bowl, mix the spices together. Toss the chickpeas in the oil and add the spices. Mix until well coated. Place in a baking pan or pie plate and bake for 45 minutes, or until dry and crispy to your taste. (I recommend adding the thinly sliced fennel after the chickpeas have been roasting for 30 minutes to save time, see roasted fennel directions below.) Make the chickpeas ahead of time to make this quick and easy for dinner or entertaining.

  • Apple Dijon Vinaigrette
  • 1/4 cup of finely chopped fennel fronds
  • 3 Tbsp apple juice (real organic apple cider is best)
  • 2 Tbsp of olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard

Wash the fennel bulb and trim the fronds. Finely chop a 1/4 cup of fronds. Place all the ingredients in a small food processor or use an emulsion blender. Blend all the ingredients together until well combined.

  • For the Salad
  • 1 fennel bulb
  • mixed greens
  • 1 apple
  • roasted chickpeas

Set the oven to 400 F. Thinly slice the fennel bulb to 1/8 inch thick pieces. This is fast is you choose to use a mandolin or use a sharp knife. Arrange the sliced fennel on a baking tray lined with parchment paper. Drizzle with olive oil. Bake for 12 minutes. Change the temperature setting to broil. Broil until the edges of the fennel start to roast and darken. You’ll be able to smell them when they’re ready. This should take about 8 minutes. Remove from the oven and set aside. Arrange 1 cup of greens on 4 plates. Top the greens with roasted fennel slices, and a quarter apple, cored and thinly sliced. Top with a quarter cup of roasted chickpeas. Drizzle with Apple Dijon Vinaigrette.

Whole Food Wednesday’s Round-Up Rules

To come and play, use the linky tool below to add your link. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with.

The Rules:

    • 1. Follow Beyond The Peel on Facebook or Twitter.  It’s very easy to do and there’s also buttons at the bottom of this page to do so.
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    • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
    • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products, unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
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    • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!

Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with What’s Cooking Wednesdays, Full Plate Thursdays, Simple Lives Thursdays and  Real Food Wednesdays.

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43 Responses to Whole Food Wednesdays – Roasted Spiced Chickpeas and Fennel Salad

  1. Dr Lisa @ Naked Moxie January 18, 2012 at 11:24 am #

    Thanks for hosting. I posted a yummy Squash Enchilada this week1 Enjoy..

    • France Morissette January 18, 2012 at 6:32 pm #

      Hi Dr. Lisa, Thanks for bringing by such a delicious dish. Perfect for a cozy winter dinner.

  2. Heather @Gluten-Free Cat January 18, 2012 at 11:50 am #

    Mmmmm, lovely salad! Sweet, savory, and packed with protein. Thank you!!

  3. The Café Sucré Farine January 18, 2012 at 12:44 pm #

    This salad is exactly what I want for lunch today! Love the way you put these ingredients together in such a unique salad, YUM!

  4. Joanne January 18, 2012 at 12:49 pm #

    Look at us with our fennel salads! I’m loving the flavors in this…it’s going to have to be my next fennel expedition.

    • France Morissette January 18, 2012 at 6:31 pm #

      Hi Joanne. I know. Funny right? I guess it’s that time of the year when fennel starts to not only make it’s way into stew but salads too…kinda like cabbage.

  5. Linda January 18, 2012 at 1:08 pm #

    Not only is this healthy, but the presentation is gorgeous!! I love your idea to put the roasted beans in the salad, it works perfectly. Happy Wednesday!!

  6. Gina January 18, 2012 at 1:17 pm #

    Sounds wonderful! We make roasted spiced chickpeas for snacks, but I never thought of topping a salad with them. Good idea!

    • France Morissette January 18, 2012 at 6:30 pm #

      Thanks Gina, my girlfriend recently made them and I’ve been meaning to for months. You know how it is? ahaha. I finely got around to it and really loved it on this salad. Thanks for coming by!

  7. Tessa@TessaDomesticDiva January 18, 2012 at 1:36 pm #

    Thanks for the invite Francie! I shared a couple of recipes, I love the salad as it has all the nutrients and I almost always have the ingredients on hand…so easy to throw together and the molten egg keeps it warm enough for the winter!!

    http://tessadomesticdiva.blogspot.com/2011/05/fried-egg-green-salad-w-warm-croutons.html

    I also shared a new recipe for Fig Newtons….healthified! You won’t miss refined sugars or processed flours in these gems!

    http://tessadomesticdiva.blogspot.com/2012/01/gluten-free-vegan-fig-newtons.html

    • France Morissette January 18, 2012 at 6:27 pm #

      Hi Tessa, I think that’s why I love those warm egg salads so much. Your ingredients for the salad are almost always on hand and flexible as well, allowing for easy substitutions. Thanks for sharing it. I’m heading over to check out your fig Newtons as well!

  8. Lauren January 18, 2012 at 3:50 pm #

    Hi everyone! This is my first Whole Food Wednesday. My name is Lauren and I blog historic, traditional and vintage recipes at The Past on a Plate. I also put these recipes into context with books, movies and art. I’ve shared my Beef and Carrot Stew with Parsnip and Potato Mash recipe (it went with a viewing of Gunga Din).

    France–thanks so much for hosting! Have a great Wednesday!

    • France Morissette January 18, 2012 at 6:25 pm #

      Hi Lauren. So great that you came to join in on the fun. I loved your post on the movie Gunga Din. Your Stewed Beef and Carrots looks fabulous. What a fantastic idea to mix the parsnips into the potatoes to add dimension and nutrition.

  9. Heather January 18, 2012 at 4:09 pm #

    Hi just want to introduce myself, Thanks France for inviting me to join with you! I’m Heather at Healthy Family Cookin. I love to create healthy meals for my family to eat and I firmly believe in sneaking in nutrition whenever possible. Granted my kids don’t always eat 100% healthy, but I believe in moderation too. I posted about a Red quinoa and brown rice breakfast cereal that my family loves. It’s really easy in the pressure cooker, but if you don’t have one you can make it in the rice cooker as well.

    Thanks again and hope to join you again soon!

    • France Morissette January 18, 2012 at 6:24 pm #

      Hi Heather, Welcome to Beyond The Peel! I’m so glad you could join us. I just love the recipe you shared with us. Red quinoa doesn’t get nearly as much play as the white variety. I look forward to looking into your blog and recipes more!

  10. Koko January 18, 2012 at 4:32 pm #

    Oooh fabulous recipe! Roasted chickpeas are one of my favourite things ever!

  11. mjskit January 19, 2012 at 5:31 am #

    Roasted fennel is so good, but I never would have thought to have used it in a salad. This salad is definitely my kind of salad! Thanks for hosting this hop. I’ve added my ginger-garlic paste recipe. I love making my own condiments, jellies, dressing, and such. I came up with this paste after finding shriveled ginger in the pantry for the umpteenth time. :) Now I always have a jar of this in the fridge!

    • France Morissette January 19, 2012 at 7:29 am #

      mjskitchen, What a great idea. I too have that problem of not being able to get through ginger before it goes bad but like to have it on hand because it’s essential in so many recipes. Thanks for linking up.

  12. Kelly @ Inspired Edibles January 19, 2012 at 1:39 pm #

    Look at this gorgeous salad! And your presentation is equally compelling France. I love the table setting and the singular aubergine leaf at the back of the plate… (ah, the things we notice ;0). I love the idea of roasting the chickpeas to intensify flavour and your Apple Dijon vinaigrette sounds simply divine.

    I just pinned this on my Salad Board over at Pinterest: http://pinterest.com/kellyim/

    Have a great day! xo

    • France Morissette January 19, 2012 at 4:38 pm #

      Hi Kelly, Thanks for pinning! You always leave the nicest comment. Have a great rest of your week.

  13. Jenn Erickson/Rook No. 17 January 19, 2012 at 9:19 pm #

    Oooh…your salad looks heavenly! Thank you so much for inviting me to link-up, France! I’ve shared my daughter’s recipe for delicious ginger cookies.

    • France Morissette January 20, 2012 at 1:07 am #

      Jenn, thanks for sharing those lovely cookies!

  14. Kristi January 20, 2012 at 10:06 pm #

    Thanks for hosting!! I shared my three bean vegetarian chili and chips. It’s hearty, warming, and comforting!! Enjoy!!

    http://www.painfreepregnancy.org/2012/01/three-bean-chili-and-chips.html

    • France Morissette January 20, 2012 at 10:41 pm #

      Thanks Kristi! Have a great weekend :)

  15. Miz Helen January 21, 2012 at 12:41 am #

    Hi France,
    Your salad looks amazing, I would really enjoy it. Beautiful photo! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. Heather @girlichef January 24, 2012 at 11:56 pm #

    Thanks so much for the invite, France. I don’t think I realized you were holding this event weekly…sheesh, where’ve I been!? I linked up my wheat berries w/ cherries, berries, and almonds this week (under the wire!) :)

    • France Morissette January 25, 2012 at 12:18 am #

      I love this recipe. Thanks for linking up Heather.

  17. Kathy February 6, 2012 at 3:48 pm #

    I made this salad last week for my Mom and husband and I – what a treat! I had never tried fennel before, and this combination if fantastic. The apple and the dressing were excellent, and the roasted garbanzos were so good, I’m planning to make more for just snacking. Thanks for helping to expand our horizons!

    • France Morissette February 6, 2012 at 4:53 pm #

      Oh you just made my day Kathy. I love when people “expand horizons” and try new foods…especially new veggies and LOVE them. Thank you for taking the time to tell me this!

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