Chickpea, Fennel, and Citrus Salad Recipe

Chickpea, Fennel, and Citrus Salad Recipe

  • 1 grapefruit
  • 1 lemon
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 15-ounce can chickpeas (rinsed, coarsely chopped)
  • 1 thinly sliced fennel bulb and stalks
  • A handful of fennel fronds
  1. Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.
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