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Chickpea, Fennel, and Citrus Salad
  • Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.

Read More http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-citrus-salad#ixzz2NNYSKXag

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