green salad with the works

green salad with fennel, celery, chickpeas, cucumber and feta 

We all need a little salad inspo, right?! This salad is like hitting the refresh button. It’s like chugging that glass of ice water when you walk into your steaming apartment on a hot day (but better because it’s food, duh!). The crunch is incredibly satisfying and the mix of ingredients and textures are undeniably gratifying. You can simply dress it with lemon juice and olive oil, or with my all-time-fave sumac tahini dressing from this recipe. And do not get rid of the fennel's beautiful, delicate fronds! Save them for a boost of flavor and to make your salad look even better. 

PS- to thinly shave the celery, cucumber, and fennel a mandoline works best. Use a very sharp knife if that’s a no-go for you. 

green salad with the works

serves 2-3


5 cups red leaf lettuce, torn into bite-sized pieces
1  15-oz can chickpeas, drained and rinsed
1 celery stalk, thinly shaved crosswise
½ a small cucumber, thinly shaved lengthwise
½ a small head of fennel, cut in half lengthwise through core and then thinly shaved, fennel fronds reserved
feta, crumbled, for topping (optional)
sumac tahini dressing (recipe below) 

sumac tahini dressing: 
½ cup yogurt
3 tbsp. tahini
2 tsp. sumac
2 tbsp. water
¼ tsp. Aleppo-style pepper (optional)

In two serving bowls, divide lettuce. Mound remaining ingredients one by one around the bowl. Top with reserved fennel fronds and drizzle with dressing. For the dressing, place all ingredients in a jar with a lid and shake until combined; season with salt and pepper. 

*To make it vegan, sub the feta for avocado and dress with lemon juice and olive oil. 


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