Vietnamese-inspired Lemongrass-Mint Fennel Bulb and Canned Chickpeas Crunchy Vegetable and Pulse Salad

Ingredients (6)

• 400 g fennel bulb, washed, trimmed and thinly sliced
• 360 g canned chickpeas, drained and rinsed; already cooked
• 25 ml olive oil, measured
• 18 g lemongrass, tender inner stem finely minced
• 25 ml lime juice, fresh
• 12 g fresh mint, washed and chopped

Equipment

• knife
• chopping board
• spoon
• mixing bowl

Method

1. 1. Measure ingredients

   Measure all ingredients listed below. Keep prepared ingredients chilled until assembly.

   Guide timing: 8 minutes

2. 2. Prepare vegetables

   Prepare fennel bulb as listed: washed, trimmed and thinly sliced. Wash and chop the mint, and finely mince only the tender inner lemongrass stem.

   Guide timing: 4 minutes

3. 3. Prepare pulses

   Use canned chickpeas as listed: drained and rinsed; already cooked. Drain well before assembly; do not substitute uncooked pulses.

   Guide timing: 2 minutes

4. 4. Mix dressing

   Whisk the olive oil, finely minced tender lemongrass, lime juice and chopped mint together in a clean mixing bowl. Taste the dressing yourself after mixing.

   Guide timing: 2 minutes

5. 5. Combine and serve

   Gently fold the fennel bulb and drained canned chickpeas into the dressing. Serve promptly or keep refrigerated until serving.

   Guide timing: 3 minutes