Lemon & Fennel Chickpea Salad

July 16, 2019



Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt

Lemon & Fennel Chickpea Salad


  • 29 ounce canned organic chickpeas (BPA free lining)
  • 2 cups curly kale, chopped
  • 1/4 cup herbed olive oil
  • Juice of 1 lemon
  • Zest from 1 lemon
  • 1 garlic clove, minced
  • 1/4 cup chopped fennel leaves
  • Salt & pepper to taste


  1. Drain and rinse the chickpeas and set aside. Massage the kale with a little bit of olive oil and salt until it softens and turns a deeper shade of green.
  2. Whisk together the lemon juice, olive oil and lemon zest in a mixing bowl. Stir in the garlic, fennel leaves and add salt and pepper to taste.
  3. Add the chickpeas and kale to the mixing bowl and stir until both are coated with the lemon dressing.
  4. Take a deep breath and enjoy! Store in an air tight container in the refrigerator.

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