Cabbage, Apple & Fennel Salad with Chickpeas

myWholeLifeBy myWholeLife Team  , , , , ,   ,

March 25, 2016

A quick and easy salad that is magnesium-rich and digestive friendly. Makes for a great lunch salad or serve with main dish as a side.

  • Yields: 4 Servings


½ head purple cabbage, shredded or very thinly sliced

1 apple, thinly sliced (Gala or Granny Smith)

1 fennel bulb, thinly sliced

1 cup for cooked chickpeas, rinsed & drained

1 cup flat-leaf parsley, chopped

½ cup kefir

1 tsp Dijon mustard

½ lemon, juiced

1 tsp raw honey or pure maple syrup

2 Tbsp extra virgin olive oil

2 Tbsp fennel leaves, chopped

½ tsp sea salt

Pepper to taste

How To Cook Chickpeas (Makes 4 - 5 Cups)

1 pound of Chickpeas, rinsed and picked over

1 tsp baking soda



1Add cabbage, apple, fennel, chickpeas, fennels leaves, and parsley to a large bowl

2In a separate bowl, whisk together the kefir, Dijon mustard, olive oil, honey, sea salt and pepper

3Pour salad your main ingredients, toss and serve


1Rinse and drain chickpeas. Place in a bowl and cover with plenty of cold water and add baking soda. Soak for 12 hours or overnight.

2Once soaked drain and rise. Transfer to a large pot and cover with twice the amount of cold water.

3Bring to a boil, cover and allow to simmer for one hour or until cooked.

4Drain and allow to cool Once cooked they can be stored in the fridge, covered for up to 3 days


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