Provider Farm

From our fields, for your family

Fennel, Chickpea, Dill and Sun-dried Tomato Salad

Course: 
Ingredients: 
  • 1 can chickpeas, rinsed and drained
  • 1 c. oil packed sun-dried tomatoes, drained and chopped
  • 7 tbsp. olive oil
  • 2/3 c. chopped dill
  • 1 tsp. chopped fresh oregano
  • 1/4 c. lemon juice plus 1 tsp.
  • salt and freshly ground pepper
  • 1 tsp. sugar
  • 2 small fennel bulbs, cored and thinly sliced
  • 1 head romaine lettuce, washed and leaves torn into pieces
  • 6 oz. fresh mozzarella or Melville cheese
Directions: 

In a bowl, toss together chickpeas, sun dried tomatoes, 1 Tbsp. of the oil, 2 Tbsp. of the dill, the oregano, 1 tsp. lemon juice, 1/4 tsp. salt and several grinds of pepper. Let stand for 15 minutes.
In another bowl, whisk together 1/4 cup lemon juice, the sugar, 1/4 tsp. salt and several grinds of pepper until sugar dissolves. Whisk in remaining oil until blended.
In a large bowl, toss together the fennel, lettuce and remaining dill. Drizzle dressing over lettuce and top with chickpea mixture and mozzarella or Melville.

Credit: 
Vegetable of the Day by Kate McMillan