"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer
Recipe information
Yield
Makes 4 servings
Ingredients
1 grapefruit
1 lemon
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can chickpeas (rinsed, coarsely chopped)
1 thinly sliced fennel bulb and stalks
A handful of fennel fronds
Preparation
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.
