Fennel & Seed Cracker Salad With Chickpeas

Spring is almost here, and I couldn't be more excited! The long, cold days of winter have had me feeling the weight of seasonal depression, and I’m absolutely ready to leave that behind. I can already feel the energy of the warmer days ahead, and I can't wait to soak up the sunshine, explore the great outdoors, and go on endless adventures with Mother Nature.

There’s something so refreshing about the rebirth of the season, and I’m looking forward to embracing every moment of it—whether it's hiking, picnicking, or just basking in the beauty of blooming flowers. Spring, I'm ready for you!

This salad came as an inspiration from another plant-based chef whom I admire very much, her name is Radhi Devlukia-Shetty.

Ingredients You’ll Need

1 fennel bulb, thinly sliced

Handful of seed crackers

1/2 cup of chickpeas

2 hardboiled eggs

Fresh herbs like dill and fennel fronds

Homemade Salad Dressing

I mostly eyeballed the ingredients, making adjustments as I went along and taste-tested to get everything just right. Here's what I ended up using:

• Dijon mustard

• Olive oil

• Lemon juice

• Agave

• Dried basil

• Italian seasoning

• Salt and pepper

This fennel & seed cracker salad with chickpeas and hard-boiled egg is a perfect balance of crunchy, creamy, and hearty. The fresh fennel and crispy crackers complement the chickpeas, while the egg adds a rich, satisfying touch. It’s a delicious, nourishing salad that’s both light and filling!

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Author: Victoria Kaputskaya

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Fennel & Seed Cracker Salad With Chickpeas

This Fennel & Seed Cracker Salad with Chickpeas and hard-boiled egg is a perfect blend of crunch, creaminess, and heartiness—light yet satisfying!

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

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Ingredients

• 1 fennel bulb, thinly sliced
• Handful of seed crackers, crumbled
• 1/2 cup chickpeas, rinsed and drained
• 2 hard-boiled eggs, sliced
• Fresh herbs like dill and fennel fronds, chopped

Dressing

• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp agave or honey
• Salt and pepper to taste

Instructions

1. Make the Dressing: Whisk olive oil, lemon juice, honey, salt, and pepper until combined.
2. Assemble the Salad: Toss fennel, chickpeas, and crumbled seed crackers in a bowl.
3. Top and Serve: Drizzle with dressing, then add sliced hard-boiled eggs and fresh dill and fennel fronds. Enjoy!

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