Chickpea Fennel And Citrus Salad Food

FENNEL AND CHICKPEA SALAD

Steps:

• Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

CHICKPEA, FENNEL, AND CITRUS SALAD

Steps:

• 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.

FENNEL SALAD WITH CITRUS

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

WARM CHICKPEA, FENNEL & PEPPER SALAD

Steps:

• For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
• Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
• Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
• Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
• Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

SHAVED FENNEL AND CHICKPEA SALAD

Steps:

• Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
• Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
• Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
• Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
• Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.

TUNA CHICKPEA FENNEL AND ORANGE SALAD

Steps:

• In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt and pepper. Add the oil slowly, whisking.
• In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in ¼ cup of the dressing.
• Using a knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside.
• Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
• Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeno, and cilantro to the dressing and toss gently.

CITRUS SALAD WITH FENNEL VINAIGRETTE

Steps:

• For sesame clusters:
• Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
• Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
• DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
• For dressing and salad:
• Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
• Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
• Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.