Fennel Chickpea Dill Salad
This salad is packed with fresh and bright flavor from chickpeas, fennel, and plenty of dill, bringing both fiber and crunch to the table. The honey Dijon vinaigrette ties it all together with just the right balance of acidity and subtle sweetness. I love serving it alongside Greek-style grilled chicken—marinated with olive oil, lemon, garlic, and oregano—for a boost of protein and a perfectly complementary Mediterranean vibe.
Benefits of Fennel
Fennel is a nutrient-rich veggie that supports digestion, reduces bloating, and provides antioxidants like vitamin C. It contains unique plant compounds, such as anethole, that can help calm inflammation and support hormone balance. It’s also a great source of fiber, helping keep you full and balanced. If you think you won’t like fennel because of the licorice flavor, give this recipe a try! The taste is very mild here, and the honey Dijon vinaigrette is the perfect pairing to mellow it out. Its crunchy texture adds freshness to salads while still being light and hydrating.
Ingredients
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 garlic clove, minced
salt freshly ground black pepper
2 cans chickpeas, drained and rinsed
1/2 fennel bulb, thinly sliced
1/2 cup coarsely chopped dill, plus more for garnish
Instructions
1.) Make the dressing
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and garlic.
Season with a generous pinch of salt and freshly ground black pepper. Whisk until smooth.
2.) Assemble the salad
In the same mixing bowl, add the chickpeas, thinly sliced fennel, and chopped dill.
Toss until everything is evenly coated.
3.) Taste and adjust
Taste for seasoning and add more salt, pepper, or a splash of vinegar if needed.
Serving Ideas:
Greek Grilled Chicken: Marinate chicken breasts or thighs in olive oil, lemon juice, garlic, oregano, salt, and pepper. Grill until golden and juicy. Slice and serve alongside or on top of the chickpea salad.
Warm Pita or Flatbread: To scoop the salad and soak up extra vinaigrette.
Simple Roasted Veggies: Think zucchini, bell peppers, or eggplant with olive oil and herbs.