This orange fennel salad is a bright, Mediterranean-inspired dish that delivers fresh flavor, high fiber, and simple, budget-friendly ingredients in every bite—perfect for a healthy lunch or a festive side that feels special without extra work.
For more easy salads, check out our Greek yogurt Waldorf Salad, Chickpea Cranberry Salad, Healthy Coleslaw, and Greek Yogurt Broccoli Salad.
A Festive, Fresh Dish That Brings Color To The Table
This orange fennel salad shows how simple Mediterranean ingredients can create a dish that’s fresh, satisfying, and naturally nourishing 🍊. With crisp fennel, juicy oranges, chickpeas, and feta, it delivers bold flavor while staying light and balanced.
Louise and I often make this winter citrus salad when we want something festive, yet budget-friendly, and easy to prepare 🥗. It works just as well for a simple lunch as it does for a vibrant side dish.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Chickpeas: add plant-based protein and fiber, making this a satisfying plant-based Mediterranean salad. Substitute white beans, lentils, or butter beans.
- Fennel: brings crunch and a light anise flavor typical of an Italian fennel orange salad. Substitute shaved celery, endive, or thinly sliced cabbage.
- Oranges: add sweetness and acidity that balance the salad. Substitute blood oranges, mandarins, or grapefruit for another festive, holiday citrus salad vibe.
- Pomegranate seeds: provide juicy bursts and color. Substitute dried cranberries, chopped dates, or fresh grapes.
- Walnuts: add texture and healthy fats. Substitute almonds, pistachios, pecans, or toasted seeds.
- Olives: bring salty depth and Mediterranean character. Substitute capers or sun-dried tomatoes.
- Feta: adds creaminess and contrast. Substitute non-dairy feta, shaved parmesan, or marinated tofu cubes.
- Extra virgin olive oil: the heart of the dressing. Substitute avocado oil for a milder flavor.
- Lemon juice: brightens everything. Substitute orange juice or red wine vinegar.
- Honey or maple syrup: balances acidity. Substitute agave or date syrup.
- Mustard: Dijon or yellow. Adds gentle sharpness. Substitute whole-grain mustard.
- Dried oregano: classic Mediterranean aroma. Substitute thyme, marjoram, or fresh herbs.
How to Make Orange Fennel Salad
Step 1: Make the Citrus Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), mustard, dried oregano, salt, and black pepper until smooth and creamy.
Add the rinsed chickpeas and stir well. Let them sit while you prepare the rest of the salad so they soak up flavor.
Step 2: Slice the Fennel
Wash the fennel bulbs and trim off the stalks and the hard bottom. Finely chop the green fronds and set them aside for garnish. Cut the fennel in half, slice it very thinly and add it to a large bowl. Thin slices keep the fennel crisp and mild, perfect for a fresh fennel orange salad recipe.
Step 3: Prepare the Oranges
Use a sharp knife to peel the oranges, cutting away the white pith. Carefully slice out the orange segments and add them to the bowl with the fennel, working gently so they stay juicy and intact.
Step 4: Add Color and Crunch
Add the pomegranate seeds, walnuts, and olives to the bowl. These ingredients bring sweetness, crunch, and a salty bite that balance the citrus beautifully.
Step 5: Toss and Serve
Add the marinated chickpeas and dressing to the salad and toss gently. Transfer to a serving platter, sprinkle with crumbled feta and fennel fronds, and serve right away while everything is fresh and vibrant.
Tips
- Slice the fennel very thinly so it stays crisp and mild, which is key for a well-balanced orange fennel salad with feta.
- Let the chickpeas marinate in the dressing for a few minutes before assembling the salad to boost flavor and make it more satisfying.
- Use seasonal citrus when possible—sweet, juicy oranges make a big difference, especially in an orange fennel salad with chickpeas.
- Toast the walnuts lightly to enhance their flavor and add extra crunch to this fresh Mediterranean diet salad.
- Add the feta at the end to keep it creamy and prevent it from breaking down too much when tossing.
Frequently Asked Questions
Yes. You can prep the dressing, chickpeas, and sliced fennel a few hours in advance. Add the oranges, feta, and nuts just before serving to keep this winter citrus salad fresh and crisp.
If fennel isn’t your thing, try thinly sliced celery, endive, or shaved cabbage. They keep the crunch that makes this salad so refreshing.
It can be. The chickpeas and feta add protein, making it satisfying as a light lunch. You can also serve it alongside bread, grains, quinoa, or roasted vegetables.
Absolutely. Simply swap the feta for a plant-based alternative.
Navel, Cara Cara, or blood oranges all work well—choose what’s in season for the best flavor.
More Easy Salad Recipes
- Pineapple Cucumber Salad
- Pear Salad
- Green Bean Salad
- Sweet Potato Salad
- No-Mayo Potato Salad
- Greek Pasta Salad
- Apple Chickpea Salad
- Black Bean Corn Salad
If you tried this Orange Fennel Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Orange Fennel Salad with Chickpeas and Feta
Ingredients
- 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas – drained and rinsed
- 1 fennel
- 3 oranges
- ½ cup pomegranate seeds
- ½ cup walnuts
- ¼ cup olives Kalamata, Taggiasche, green or black
- ½ cup crumbled feta
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple
- 1 tablespoon Dijon mustard or yellow mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt and black pepper
Instructions
- Make the dressing: Mix 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon Dijon mustard, ½ teaspoon dried oregano, ½ teaspoon salt, and pepper in a small bowl.Add 1 can chickpeas (rinsed), stir well, and set aside while you prep the salad.
- Prepare the fennel: Wash 1 fennel. Cut off the stalks and hard bottom. Chop the green fronds and save them. Cut the fennel in half, then into thin slices and add to a large bowl.
- Cut the oranges: Peel 3 oranges with a knife, removing the white skin. Carefully cut out the orange wedges and add them to the bowl.
- Remove the pomegranate seeds: Cut off the top and bottom of the pomegranate. Gently score the skin into 4 sections, cutting only the peel. Pull it apart with your hands and loosen the seeds into a bowl.Add ½ cup pomegranate seeds to the salad along with ½ cup walnuts and ¼ cup olives.
- Toss and serve: Add the chickpeas and dressing to the salad and toss gently. Transfer to a platter, sprinkle with ½ cup crumbled feta and fennel fronds, and serve right away.
Notes
- Chickpeas → White beans, lentils, or butter beans
- Fennel → Shaved celery, endive, or thinly sliced cabbage
- Oranges → Blood oranges, mandarins, or grapefruit
- Pomegranate seeds → Dried cranberries, chopped dates, or fresh grapes
- Walnuts → Almonds, pistachios, pecans, or toasted seeds
- Olives → Capers or sun-dried tomatoes
- Feta → Non-dairy feta, shaved parmesan, or marinated tofu cubes
- Extra virgin olive oil → Avocado oil
- Lemon juice → Orange juice or red wine vinegar
- Honey or maple syrup → Agave or date syrup
- Mustard (Dijon or yellow) → Whole-grain mustard
- Dried oregano → Thyme, marjoram, or fresh herbs
- Slice fennel paper-thin → Keeps it crisp and mild for perfect balance
- Marinate the chickpeas first → Boosts flavor and makes the salad more satisfying
- Use peak-season citrus → Sweet, juicy oranges seriously level it up
- Lightly toast the walnuts → Deeper flavor + extra crunch
- Add feta last → Stays creamy and doesn’t crumble into the salad
- Store leftovers in an airtight container in the refrigerator for up to 2 days; freezing is not recommended
Nutrition
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We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I love try new recipes and this salad was a great one. So fresh and festive. I loved it.