Fennel, Endive & Chickpea Salad with Feta

Fennel, Endive and Chickpea Salad with Feta

This is a perfect spring salad, with crunchy anise flavor and bright lemon vinaigrette. The salty feta cheese adds a delicious richness to the salad.

Makes 8 cups

INGREDIENTS

1 C dry organic chickpeas

2 TBSP apple cider vinegar

½ sheet kombu

1 Lg fennel bulb, thinly sliced

2 heads belgian endive

2 scallions, thinly sliced   (options:  red onion)

½ C finely chopped parsley

½ C cubed feta cheese

Lemon Vinaigrette

Whisk together the following ingredients:

½ C olive oil

Juice of 1 lemon

2 tsp Dijon mustard

Sea salt

pepper

Celtic or Himalayan sea salt & pepper

DIRECTIONS

Chickpea Overnight soak:  Night before making the salad, pour 1 C chickpeas into a medium bowl and add water to 2 inches above chickpeas, and 2 tbsp apple cider vinegar.  Stir and cover.  Leave on the counter overnight.

Chickpea preparation: Drain, rinse and add chickpeas to a medium pot.  Cover with water by 3”, add kombu and Tsp Sea salt.  Cook 1-1/2 hours over medium heat until tender and fully cooked.

Salad preparation: 

Thinly slice fennel bulb and endive into manageable bite-sized pieces (not shaved).  You want the fennel and endive to remain crunchy.  Add scallion or thinly sliced red onion, parsley and feta.  Add cooked/chilled chickpeas and vinaigrette.  Gently mix, chill and serve.