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–+ servings
Feature image close up of orange fennel salad with chickpeas feta and vibrant citrus colors.

Mediterranean Orange Fennel Salad with Chickpeas and Feta

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas - drained and rinsed
  • 1 fennel
  • 3 oranges
  • ½ cup (80 g) pomegranate seeds
  • ½ cup (60 g) walnuts
  • ¼ cup (40 g) olives Kalamata, Taggiasche, green or black
  • ½ cup (75 g) 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

  • 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.
    Step 1 Mixing citrus dressing and marinating chickpeas for orange fennel 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.
    Step 2 Thinly slicing fennel for crisp Mediterranean salad base.
  • 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.
    Step 3 Cutting oranges into juicy segments for citrus salad.
  • 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.
    Step 4 Adding pomegranate walnuts and olives to salad bowl.
  • 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.
    Step 5 Tossing orange fennel salad with chickpeas dressing and serving with feta.
Substitutions
  • 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
 
Tips
  • 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
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