25 April 2021

Fennel & Blood Orange Salad

Thinly shaved fennel and blood oranges tossed in a herby and fresh vinaigrette on a bed of watercress, with roasted chickpeas, crispy garlic-black pepper croutons, capers and red chilies. The ultimate way to celebrate the end of the blood orange season and welcome the warmer weather of spring. 

I love this salad, it's so fresh and flavourful with the added chickpeas and croutons, balancing out the freshness and acidity and giving the salad some body. The roasted chickpeas, full of protein and fibre will help to keep you fuller for longer too. 

Fennel has a unique, aniseedy flavour, that you might not think you like, but served like this; shaved incredibly thinly and dressed in a sweet and tangy orange vinaigrette, it wonderfully mellows out and compliments the other salad components.  

Let me know if you cook this, or any of my other recipes by snapping a pic and sharing on socials @euphoricvegan #euphoricvegan or leave a comment below! 

Fennel & Blood Orange Salad | Serves: 4 | Time: 30 mins

You'll need

  • Large bowl
  • Baking tray
  • Greaseproof paper (I used reusable)
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Serving platter



  • 1 can chickpeas
  • 130g stale crusty bread (I used sourdough)
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • Pinch salt
  • Black pepper


  • 2 bulbs fennel 
  • 2 blood oranges (or regular if not in season)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup
  • Pinch salt
  • Black pepper
  • 2 tbsp capers
  • 1 red chili, sliced
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped mint
  • 80g watercress


  1. Pre-heat the oven to 180°C fan and line a baking tray with greaseproof paper. 
  2. Drain the chickpeas, dice the bread into 2cm cubes and add to the bowl along with the garlic powder, olive oil, salt and plenty of black pepper. Mix together well, spread out on a baking tray and cook for 10 mins, then mix around and cook for a further 5-8 minutes, until the bread is toasted and crispy.
  3. Remove the top and bottom off the fennel and using a knife or mandolin, slice into very thin pieces (1/8" slice mandolin setting) and add into the mixing bowl.
  4. Carefully cut the skin off the orange, following the skin around the curve, then cut into segments, ensuring any spare juice goes in the fennel bowl.
  5. Then add the olive oil, vinegar, syrup, salt, pepper, capers, chili and herbs and toss together.
  6. To serve the salad, start with a layer of watercress, then top with the fennel and orange mix, before layering on the croutons and chickpeas. Spoon over any additional dressing from the bowl and garnish with some black pepper, then serve up and enjoy!
Cassidy xx