Zesty Orange Fennel Salad with Crispy Chickpea Croutons

Ingredients

• •1 large fennel bulb, thinly sliced
• •2 large oranges, peeled and segmented
• •1/4 red onion, thinly sliced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint leaves, chopped
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 teaspoon paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •1 tablespoon olive oil
• •Salt and black pepper to taste
• •2 tablespoons extra virgin olive oil (for dressing)
• •1 tablespoon red wine vinegar (for dressing)
• •1 teaspoon honey or maple syrup (for dressing)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Pat the chickpeas dry with a paper towel. In a bowl, toss them with olive oil, paprika, cumin, garlic powder, salt, and black pepper.

3. 3

   Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.

4. 4

   While the chickpeas are roasting, prepare the salad by arranging the fennel slices, orange segments, and red onion in a large serving bowl.

5. 5

   Sprinkle the salad with chopped parsley and mint leaves.

6. 6

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, honey or maple syrup, salt, and black pepper to create the dressing.

7. 7

   Drizzle the dressing over the salad and toss gently to combine.

8. 8

   Once the chickpeas are done roasting, allow them to cool slightly, then sprinkle them onto the salad as crispy croutons.

9. 9

   Serve immediately and enjoy this refreshing salad.