Turkish Fennel and Chickpea Salad | With Feta & Walnut

Thoroughly rinse the chickpeas in a colander under cold water and pat them dry well on paper towels. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add the chickpeas and sauté for 8–10 minutes until golden brown and lightly crispy. Toward the end, mix in the cumin, sweet paprika powder, and a pinch of salt, toss briefly, and remove from the heat.

Toast the walnut kernels in a small pan without oil over medium heat for 2–3 minutes until fragrant. Then coarsely chop and set aside.

Wash the fennel, remove the core, and cut the bulb into paper-thin slices using a mandoline or a sharp knife. Reserve the delicate fennel fronds for garnish. Peel the red onion, cut it in half, and slice it into fine half-rings as well.