Fennel, Orange and Chickpea Salad - Eve O'Sullivan & Rosie Reynolds

Fri, May 20, 16

Serves 2

Preparation time: 10 minutes

Cooking time: 5 minutes


  • 1 large orange
  • 1 teaspoon whole grain mustard
  • ½ clove garlic, crushed
  • 3 tablespoons olive oil, plus a splash
  • 1 tablespoon white wine vinegar
  • 1 onion, cut into thin wedges
  • 1 × 14-oz/400-g can chickpeas, drained and rinsed
  • 1 large fennel bulb, cored, finely sliced, and fronds set aside
  • Salt and freshly ground black pepper
  • Pinch dried chili flakes, to sprinkle (optional)



If you’re having a barbecue, cut the Fennel into wedges lengthwise, brush

With oil, then chargrill before mixing With the other ingredients.

This light, zingy salad is as good served with broiled (grilled) fish in summer as it is as an elegant but easy appetizer for a winter meal. Saying that, we most often eat it on its own as a quick after-work dinner.

First, make the dressing. Zest the orange, then remove the white pith and carefully cut out the segments, trying to keep them whole. Put the zest into a small bowl with the mustard and garlic, then squeeze as much juice as possible from the remaining white pith and drain the juice from the cutting

(chopping) board into the bowl too. Add the oil and vinegar, then whisk to combine. Add a little seasoning, and check the taste; it should be sweet and slightly sharp.

Heat a splash of oil in a nonstick skillet (frying pan) over medium heat, add the onion and cook for 2 minutes, or until just starting to cook. You just want to take the rawness from the onion. Add the chickpeas and continue to cook for a minute, or until they are just heated through. Remove from the heat and pour over the dressing. Add plenty of seasoning then allow to stand for a few minutes so that the chickpeas soak up the flavors.

Toss the thinly sliced fennel through the chickpeas along with the orange segments. Divide between plates and sprinkle with chili flakes for a bit of heat, if you like. Serve.

The Kitchen Shelf by Eve O'Sullivan & Rosie Reynolds. Published by Phaidon.