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Ingredients

1/4 cup (60ml) extra virgin olive oil
400g can chickpeas, rinsed, drained
1 small red onion, thinly sliced
2 celery sticks, thinly sliced
1 small fennel, thinly sliced, fronds reserved
1 Pink Lady apple, thinly sliced
2 cups cooked chicken, shredded
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 cup flat-leaf parsley leaves

Method

Step 1 Heat 1 tablespoon of the oil in a small frying pan over medium heat. Cook the chickpeas, stirring occasionally, for 5 mins or until golden.
Step 2 Arrange the onion, celery, fennel, apple and chicken on serving plates. Sprinkle with the chickpeas.
Step 3 Combine the lemon juice, garlic and remaining oil in a small bowl. Drizzle over the salad. Sprinkle with the parsley and reserved fennel fronds. Season to serve.

Apple, fennel and chicken salad

How to make Apple, fennel and chicken salad

Ingredients

Method