Fennel, Chickpea and Radish Salad with Lemon Dijon Vinaigrette

As we move into spring, this has become one of my go-to recipes—light, fresh, and easy to pull together. It’s a welcome change to the usual salad lineup, with a combination of crunchy and tender vegetables that keeps each bite interesting.

The bright lemon-Dijon vinaigrette brings everything together, adding just enough acidity and flavor without overpowering the simplicity of the ingredients. With chickpeas as the base, this salad is also high in fiber and offers a satisfying, plant-forward option that works well for lunch, a side dish, or even a light dinner.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword vegetarian

Prep Time 30

Servings

Calories 222kcal

Ingredients

1 bulb fennel very thinly sliced
1 15-ounce can chickpeas, drained and rinsed
3 stalks celery very thinly sliced
½ cup fresh flat-leaf parsley chopped
4 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
1 clove garlic minced
1 tablespoon shallots finely chopped
½ teaspoon Dijon mustard
Salt and pepper to taste
½ cup Parmesan cheese grated or shaved
3 radishes thinly sliced

Instructions

In a large bowl, combine the fennel, chickpeas, celery, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, garlic, shallots, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Top with Parmesan and sliced radishes.
Serve and enjoy.

Notes

This salad provides a great balance of fiber and plant-based protein from chickpeas, along with healthy fats from olive oil to support heart health and nutrient absorption.

Nutrition