Go Back

Easy Greek Fennel salad with tomatoes and chickpeas

A super fresh and super easy to make Greek Fennel Salad with tomatoes and chickpeas. All the textures! All the flavors! It’s like a colorful vegan protein-packed bowl full of the flavors of Greece. From juicy tomatoes to fresh fennel, this simple warm salad is loaded with nutrients and immune system boosting ingredients.
This easy Greek Fennel salad with tomatoes is amazing. I have no other words to describe it. We are working with juicy tomatoes, grilled fragrant fennel, crispy yet tender spicy chickpeas, and lots of fresh herbs. It’s a bright, nutritious gloriously colorful Greek salad that’s full of immune system boosting ingredients. And did I mention it’s meal prep friendly? Because it is. You can make it several hours in advance, making it a great delicious party salad.
Course Dinner, Lunch, Salad
Cuisine American, Mediterranean
Keyword Gluten-free, vegan
Prep Time 8 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 Fennel
  • 1 cup Tomatoes any type (I like to use plum tomatoes)
  • 1 15oz can Chickpeas rinsed and drained
  • 2 cloves Garlic minced or finely chopped
  • 2 tsp Paprika
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 tsp Oregano dried or fresh
  • 1 bunch Fresh Parsley chopped

Instructions

  • Rinse the fennel well and shake off excess water. Cut the base off the fennel (cut off about 1/2 inch or less). 
    Next, cut the fennel into slices. You can cut it lengthwise or sidewise as you prefer. All ways work.
  • Heat olive oil in a pan and add the sliced fennel. Cook the fennel at high heat to char them lightly at the edges. Once the fennel is beginning to turn brown, turn the heat down to medium and add the chickpeas and tomatoes. Season with paprika, salt, pepper, and oregano and mix everything. 
  • Let the vegetables cook for 3 minutes while stirring occasionally. Finally, add the minced garlic and combine everything. Using a spoon or fork gently crush around half of the tomatoes (be careful not to burn yourself as the tomato juice will want to splatter everywhere). Let the salad cook for a few more minutes and add extra salt and sweetness if needed.
    Serve with a garnish of fresh parsley and extra chopped green fennel tops. 

Notes

Depending on how sweet and juicy your tomatoes are you may need to adjust the flavors. If the salad lacks sweetness just add a tablespoon of maple syrup to balance the flavors.