Salad with fennel and dried apricots
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This refreshing salad is infused with the natural sweetness of dried apricots and fennel, beautifully enhanced by savory red onions, spicy garlic, tender chickpeas, and a tart white wine vinegar dressing. Before adding to the salad, let the dried apricots soften in water, and sauté the chickpeas with garlic in olive oil. This intensifies the flavors and harmoniously melds them. Rich in vitamins, fiber, and protein, this salad is perfect for a spring meal.
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Recipe:
Soak 1/2 cup dried apricots in hot water. In a bowl, combine 1 thinly sliced fennel root with 1/2 thinly sliced red onion. Sauté 1 can (425 g) of drained chickpeas and 2 chopped garlic cloves in 1/4 cup olive oil over medium heat for 3 minutes; add to the onion mixture and toss. Drain the dried apricots and add to the salad. Stir in 2 tablespoons each of white wine vinegar, chopped fennel and parsley, and salt and pepper to taste.
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