fennel red pepper salad

Fennel & Red Pepper Salad

Summer is here, and there’s nothing like turning on the grill and finding new, fresh ways to present your veggies.  This recipe is simple and tasty, and a great addition to barbecued chicken, fish or pork tenderloin.  It will last for several days in the fridge.


Serves 6

  • Two medium fennel bulbs
  • One large diced pepper
  • 1/2 cup chopped cilantro
  • 1/2 cup crumbled feta cheese
  • One can of chickpeas, drained & rinsed (540ml)
  • Two table spoons of olive oil
  • 1/4 cup of red wine vinaigrette
  • Salt & pepper to taste


  1. Chop fennel bulbs (removing the tall, green stalks and using only the white bulb).
  2. Combine fennel with one large diced red pepper, chopped cilantro, crumbled feta cheese, chickpeas, olive oil and red wine vinaigrette.
  3. Toss well. Salt & pepper to taste.

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Per 1 Serving

Calories (kcal) 180 Carbohydrate (g) 19
Fat (g) 8 Protein (g) 7
Saturated fat (g) 3 Fibre 5