Chickpea Salad With Fennel, Celery and Lemon Pepper Dressing

A bright, crunchy summer salad with plenty of texture and very little fuss.

This salad belongs in every corner of the summer — tucked into picnic baskets, carried to backyard tables or eaten straight from the bowl while standing in the kitchen. Creamy chickpeas meet crisp fennel, crunchy celery and handfuls of fresh herbs, all tossed in a bright citrus dressing with plenty of Lemon Pepper seasoning. It's fresh without feeling delicate, satisfying without being heavy, and sturdy enough to improve as it rests, making it an ideal make-ahead lunch or side.

Enjoy it as is, fold in green lentils for a heartier meal, or serve it alongside canned or jarred tuna for an easy protein boost. However you bring it to the table, this is a salad that delivers remarkable texture and bright flavour with surprisingly little effort.

Yield: 4 to 6 servings
Total Time: 25 minutes

Ingredients

For the Dressing

• ½ medium shallot, finely chopped (about 3 tablespoons)
  
• ½ cup fresh citrus juice (lemon, lime, orange, or a combination)
• Zest of 1 orange
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons Lemon Pepper seasoning
• ⅓ cup extra-virgin olive oil
• Salt, to taste
  

For the Salad

• 1 (540-g) can chickpeas, rinsed and drained
• 1 small red onion, thinly sliced (about 1 cup)
• 1 medium fennel bulb (about 8 ounces), trimmed and thinly sliced crosswise (about 2 cups)
• ½ bunch celery, trimmed and thinly sliced crosswise (about 3 cups), plus tender celery leaves
• ½ cup fresh dill or tarragon, coarsely chopped
• Lemon wedges, for serving

Preparation

Step 1: Make the Dressing

In a large bowl, whisk together the shallot, citrus juice, orange zest, vinegar, Dijon mustard and Lemon Pepper seasoning. Slowly drizzle in the olive oil, whisking until the dressing is emulsified. Season with salt to taste.
Add the chickpeas and toss well to coat. Let sit for at least 10 minutes to allow the beans to absorb the flavour of the dressing.

Step 2: Assemble

Rinse the sliced red onion under cold water, drain well and add to the chickpeas. Add the fennel, celery, celery leaves and fresh herbs, tossing gently until combined.
Season with additional salt and Lemon Pepper, if needed. Serve with lemon wedges alongside.