Garbanzo Beans with Fennel, Radishes, and Spring Greens
Makes
4
servings
A delightful quick, easy and seasonal salad for potlucks or Sunday brunch.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fennel greens, minced
1 teaspoon fennel seeds, toasted and ground
5 red radishes, sliced thin
1 fennel bulb, trimmed and thinly sliced
1 small red onion, thinly sliced
1 carrot thinly sliced
8 cups salad mix
1 cup garbanzo beans, cooked
¼ cup feta cheese, crumbled
3 tablespoons white wine vinegar
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fennel greens, minced
1 teaspoon fennel seeds, toasted and ground
5 red radishes, sliced thin
1 fennel bulb, trimmed and thinly sliced
1 small red onion, thinly sliced
1 carrot thinly sliced
8 cups salad mix
1 cup garbanzo beans, cooked
¼ cup feta cheese, crumbled
1
Whisk the oil, vinegar, salt, and black pepper.
2
Add the fennel greens, ground seeds, radishes, fennel, red onion, and carrot. Toss well. Set aside.
3
Wash and dry the greens. Toss with the vegetables, and add the beans.
4
Top with the crumbled cheese.