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Roasted Fennel With Orange

Day 13 Dinner: Citrus Chickpea Salad

Prep Notes:

  • Hard-boil two eggs for lunch tomorrow and refrigerate.
  • Citrus Chickpea Salad

    From C&J Nutrition

    Roasted Fennel With Orange


    1. 1 medium fennel bulb, sliced (about 2 cups sliced)
      1 1/2 cups rinsed and drained canned chickpeas
      4 teaspoons olive oil, divided
      1 tablespoon freshly squeezed orange juice
      1/8 teaspoon ground cumin
      1/2 teaspoon minced garlic
      1/4 teaspoon sea salt
      1/4 cup chopped fresh orange segments


    1. Preheat oven to 400ºF. Toss fennel and chickpeas with 2 teaspoons olive oil and spread out over a parchment-lined baking sheet. Bake until the fennel is soft and golden, about 40 minutes. Whisk together orange juice, remaining 2 teaspoons of olive oil, cumin, garlic, and salt and drizzle half the mixture over the fennel and beans halfway through baking.
    2. Once fennel and beans are done baking, gently toss in chopped orange and bake until orange is heated through, about another 2 minutes.
    3. Drizzle with remaining half of dressing before serving.


    Calories: 539
    Protein: 18.2 g
    Carbohydrate: 66.1 g
    Dietary Fiber: 28 g
    Total Sugars: 9.887 g
    Total Fat: 24.1 g
    Saturated Fat: 3.072 g
    Sodium: 950.9 mg

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