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Fennel And Chickpea Salad With Tangy Peach Vinaigrette

For the Salad
 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
 ¾ cup cooked chickpeas, drained and rinsed (canned works just fine)
 1 small fennel bulb, trimed, and sliced thin (chop and save the fronds for garnish)
 1 small grapefruit, peeled and segmented
 ½ ripe avocado, peeled and chopped
 ½ sweet yellow pepper, seeded and sliced thin
For the Vinaigrette
 1 tbsp dijon mustard
 1 small shallot, minced
 2 tbsp peach jam
 ½ cup extra virgin olive oil
 ¼ cup apple cider vinegar
 Sea salt and pepper, to taste
Make Vinaigrette

In a jar with a lid, add all of the ingredients. Shake until emulsified and smooth! Season well with salt and pepper. Leftovers will last in the fridge for about two weeks.

Segment Grapefruit

On a cutting board, slice a little off the top and bottom of the grapefruit so it is stable.


Starting at the top of the grapefruit, cut downwards following the curve of the fruit, removing all of the peel and pith. With a paring knife, cut in-between one of the segments and connective membrane towards the middle—careful not to cut all the way through—and repeat on the other side.


Gently lift the segment out with your knife, and continue until all the segments are removed.


Grab your favorite salad bowl and fill it to the brim with Little Leaf Farms Baby Green Leaf Lettuce. Sprinkle the chickpeas, shaved fennel, pepper slices and grapefruit segments on top. Finish it off with avocado, reserved fennel fronds and you’re ready to dress it with the Tangy Peach Vinaigrette!

Nutrition Facts

Servings 2