Roasted fennel, chickpeas and kale salad

Fennel has a strong anise-like taste when you eat it raw, but roasting the vegetable makes the taste a little softer. Fennel is packed with nutrients and has many health benefits: it is good for bones, it lowers blood pressure, it is good for the heart, metabolism and digestion, it's healthy for the skin and it prevents inflammation. A good idea to add fennel to your diet more often.

You can also eat salad in the winter, by choosing seasonal vegetables and roasting in the oven and adding warming herbs, you get a delicious dish! Will you give this fennel winter salad a try?


  • 1 fennel

  • 1 can of chickpeas

  • 3 cloves of garlic, finely chopped

  • 1 teaspoon of turmeric

  • Pinch of sea salt

  • 2 tablespoons of olive oil

  • 2 handfuls of kale

  • Fresh coriander to garnish


  • 1 teaspoon of fresh ginger, peeled and grated

  • 2 tablespoons of olive oil

  • Juice of ¼ lemon

  • Pinch of sea salt


Preheat the oven to 200ºC.

Cut the fennel into 8 pieces and place in a large bowl together with half a teaspoon of turmeric, sea salt and half a tablespoon of olive oil and mix well. Place it on half of the baking paper.

Drain the chickpeas, pat dry and place in a bowl. Add the garlic, half a teaspoon of turmeric, a pinch of sea salt and half a tablespoon of olive oil and mix together well. Place this next to the fennel on the other half of the baking paper. Roast in the oven for 30 minutes, turn the vegetables halfway.

Wash the kale thoroughly, pat dry and mix with sea salt and a tablespoon of olive oil. Spread it on the baking paper and roast for 10-15 minutes in the oven.

Mix all the ingredients for the dressing.

When everything is roasted, place in a bowl and apply the dressing. Garnish with fresh coriander.

Enjoy your meal.