Plate of roasted chickpea fennel curry salad on beige napkin and white backdrop with fennel garnish.

Roasted Chickpea Fennel Curry Salad

Roasted chickpeas, thinly sliced fennel, and a flavorful turmeric dressing make this plant-based curry salad a dish to remember. 

Course Main Course, Salad, Side Dish
Cuisine plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Author Stephanie McKercher, RDN



  • 1 can chickpeas, drained, rinsed and patted dry (425 grams)
  • 1 tablespoon vegetable oil (such as canola or grapeseed oil)
  • Salt and pepper


  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups thinly sliced fennel, bulb and fronds
  • 1 tablespoon sunflower seeds, toasted if desired
  • Lemon slices (optional)


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper


Prepare the chickpeas:

  1. Preheat oven to 400 degrees Fahrenheit. Mix chickpeas, vegetable oil, and salt and pepper, and spread in a single layer on a baking pan. Cook 22-25 minutes, or until golden and crispy. 

Prepare the salad:

  1. Mix cooked quinoa, fennel, sunflower seeds, lemon slices (if using), and roasted chickpeas in a large bowl and set aside. 

Prepare the dressing:

  1. Whisk olive oil, vinegar, maple syrup, turmeric, cumin garlic powder, and salt and pepper. Pour dressing over salad and stir or toss until evenly coated. 

Recipe Notes

Preparation notes:

To toast sunflower seeds: toss in dry skillet over medium heat 3 minutes, or until golden brown. 

Storage notes:

Store salad and dressing separately in airtight containers in the fridge.