Italian Spring Salad

For an easy reboot, you can use the leftover salad on a bed of mixed greens with a piece of grilled chicken. If you like fennel salads, you can also check out the Goodbye Winter, Hello Spring Salad!

Prep time: 10 minutes; Serves: 4 – 6

What you need:

• 1 small bulb fennel, trimmed of any hard pieces
• 3 small (or 2 medium) carrots
• 1/2 red pepper
• 380g canned chickpeas (you can use more if your container is bigger), drained
• 1 tbsp fresh chives, chopped
• Hello Honey Lemon dressing (recipe below)

What you do:

• In a large bowl, add the drained chickpeas

• Using a mandolin (watch your fingers!), thinly slice the fennel, add to the bowl

• Still using the mandolin, thinly slice the carrots, add to the bowl

• Still using the mandolin, thinly slice the red pepper, add to the bowl

• Add the chopped chives

• Toss with the Hello Honey Lemon dressing

• Serve

Hello Honey Lemon Dressing

What you need:

• 1 lemon, juiced (approximately 1/4 cup)
• 1/3 cup olive oil
• 1 tbsp honey mustard (to taste – I like mustard, so I increased this slightly)
• 1 tsp honey (or a bit more to taste)
• 1/2 tsp fresh pepper
• 1/4 tsp salt

What you do:

• Put all ingredients in a small mason jar and shake shake shake!