THE TRAVELLING VEGAN: Fennel And Chickpea Salad With Zesty Dressing

Fennel & Chickpea


Fennel & Chickpea

Not so long ago fennel was my biggest enemy until one day my good friend introduced me to this delicious combo. Crunchy soothing fennel, juicy orange and hearty chickpeas, make this not just a dazzling display of colours and textures, but also a nutritious and filling dish.

More About Mia and her Soulful Food...

Hi, I'm Mia, veg and fruit lover extraordinaire. My plant-based journey started with a love for this planet and everyone who's living on it. Through travel, experimenting, and a lot of curiosity, I have discovered just how easy, accessible, and simple (yet diverse, tasty and nutritious!) vegan food can be. It is very important to me that my diet supports all my nutritional needs, and so my recipes focus on finding ways to this whilst also tasting scrumptious!

What I love the most about cooking is the community aspect of it. The joy and comfort of gathering and sharing – how it brings everyone together. My regular recipes and posts are to do just this! I will be sharing my favourite tasty and healthy vegan meals and treats with you. And I hope that you will enjoy looking after yourself by eating them, and of course sharing them with your own tribe, large or small. 

Wishing you lots of love, health and happiness, Mia xx 

Fennel & Chickpea

The aim of this salad is to let every ingredient speak for itself so that no specific flavour dominates, and instead they compliment each other. It is so simple to make and very little needs to be done as all of the components are naturally awesome on their own.

This salad is lovely to serve on its own but is also especially delicious served with a side of roasted potatoes!

Olive oil is the most trusted vegetable oil and has been consumed for good health for thousands of years. What makes the procedure so special is that olives are one of the very few fat sources that can be pressed at a low temperature. Therefore unrefined virgin Olive Oil is more nutritious and flavorful which makes it a basic high-quality addition to any simple dish. 

Olives also have a high percentage of monounsaturated fat which means they are less likely to raise cholesterol levels (unlike saturated fats) and they don’t become easily rancid due to low polyunsaturates.

With their sour and sweet characteristic, they are considered an “obstructive” food and tend to retard the flows and movements in the body (which can be useful in cases of Diarrhea).

Fennel & Chickpea

Indigenous to the shores of the Mediterranean, Fennel has become widely naturalised. Florence fennel (or finocchio) has a warming salty flavour and contains rich amounts of protein, dietary fibre, B vitamins and minerals such as calcium, iron and magnesium. Fennel as a healing plant harmonises the stomach and expels gas.

Dill is said to cause blood to flow after stagnation, and so is often associated with helping with the pain and cramps during the menstrual cycle, and can help treat Dysmenorrhea. This mildly aromatic spice is also said to stimulate and remove stagnation in the liver. Dill is thought of as a digestive enzyme for the sensory world.

Both Lemon and Orange have a cooling effect on the body. They increase and regenerate the production of fluids in the body and are a general tonic for weak digestion. The high Vitamin C content of Orange benefits those with weak gums and teeth.

Fennel & Chickpea

Along with an astringent flavour, and antiseptic and anti-microbial qualities, Lemon allows for a cleansing of the palate and purification of intestines and mouth. Its juice is often used for reducing the effects of summer heat, calming the nerves, treating a sore throat, cramps, and diabetes, which are often marked by fluid deficiency. 


(feeds 1 hungry herbivore)
  • ½ x Florence Fennel stem
  • 80g x Chickpeas
  • 1 x Orange
  • 1 x handful Dill
  • 1 x tbsp Olive Oil
  • Juice of ½ lemon
  • Salt and pepper to taste


  • Start by removing finocchio centre and cut into crescent moon shapes / thin slices.
  • Wash and strain chickpeas and add to bowl.
  • Remove Orange peel and dice orange slices.
  • Sprinkle finely chopped Dill on top.
  • Toss everything and drizzle with lemon juice and olive oil.
  • Adjust taste with salt and pepper and let sit for 5 minutes.
  • Serve and enjoy!

Fennel & Chickpea 

If you love this, then you will love my other Soulful Vegan Recipes from around the world… Just click for my Beautiful Buddha BowlPerfect Vegan Cacao PancakesDelicious Vegan Dahl, Vegan Carrot Cake, Beetroot with Lentils & Polenta or my Tropical Thunder Green Smoothie.

Until next time, sending lots of love, health and wellness to you. Mia xx

Fennel & Chickpea

 vegan fennel chickpea salad

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