Roasted Fennel With Orange
Day 13 Dinner: Citrus Chickpea Salad
Citrus Chickpea Salad
From C&J Nutrition
- 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
- 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.
- Once fennel and beans are done baking, gently toss in chopped orange and bake until orange is heated through, about another 2 minutes.
- Drizzle with remaining half of dressing before serving.
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
- Main Dishes
- North American