Fennel & Seed Cracker Salad With Chickpeas
Spring is almost here, and I couldn't be more excited! The long, cold days of winter have had me feeling the weight of seasonal depression, and I’m absolutely ready to leave that behind. I can already feel the energy of the warmer days ahead, and I can't wait to soak up the sunshine, explore the great outdoors, and go on endless adventures with Mother Nature.
There’s something so refreshing about the rebirth of the season, and I’m looking forward to embracing every moment of it—whether it's hiking, picnicking, or just basking in the beauty of blooming flowers. Spring, I'm ready for you!
This salad came as an inspiration from another plant-based chef whom I admire very much—her name is Radhi Devlukia-Shetty. Her vibrant, nourishing meals always remind me that food is more than fuel—it’s love, creativity, and connection.
To pair with this salad, I made a batch of seeded crackers that I’ve been enjoying for a long time now. They’re one of those simple recipes that never fails to deliver the best results—super crisp crackers that are delicious, gluten-free, and totally crave-worthy. They’re a great way to add extra dietary fiber and fatty acids to your day, thanks to ingredients like flaxseeds, chia seeds, and pumpkin seeds.
The funny thing is, the last time I made them, I ate half the batch straight off the tray! This is honestly one of my most popular recipes among friends and family. They also make a great option for meal prep—just bake a batch ahead of time and store them in an airtight container for the week. They’re perfect for dipping, snacking, or serving on the side of a fresh, seasonal salad.
Whether you're in the mood for a light lunch or a wholesome snack, this combo of spring salad and seeded crackers will leave you feeling grounded, nourished, and ready to step into the new season with joy. Just grab a large mixing bowl, toss in your favorite spring greens, herbs, and crisp veggies, and serve it up with love.
Ingredients You’ll Need
1 fennel bulb, thinly sliced
Handful of seed crackers
1/2 cup of chickpeas
2 hardboiled eggs
Fresh herbs like dill and fennel fronds
Homemade Salad Dressing
I mostly eyeballed the ingredients, making adjustments as I went along and taste-tested to get everything just right. Here's what I ended up using:
Dijon mustard
Olive oil
Lemon juice
Agave
Dried basil
Italian seasoning
Salt and pepper
This fennel & seed cracker salad with chickpeas and hard-boiled egg is a perfect balance of crunchy, creamy, and hearty. The fresh fennel and crispy crackers complement the chickpeas, while the egg adds a rich, satisfying touch. It’s a delicious, nourishing salad that’s both light and filling—ideal for a quick lunch or a refreshing side dish.
What I love most is how simple this recipe is to pull together, making it super accessible for home cooks, even if it’s your first time working with fennel. It’s especially perfect when you're working with time constraints, since it comes together quickly without compromising on flavor or nutrition.
The crunchy snack element from the seeded cracker mixture really ties it all together and brings that extra texture that makes each bite exciting. Honestly, this might be my new go-to for when I want something that’s wholesome and satisfying but doesn’t take a ton of effort.
Start with quality dry ingredients—think roasted seeds, flaky salt, and a crack of black pepper—and finish it all with a drizzle of good extra virgin olive oil to bring the flavors to life. If you’re into homemade additions, the cracker recipe is super customizable, so you can tweak it depending on what seeds or spices you have on hand.
Whether you're meal prepping or making this on the fly, it’s one of those simple recipe you’ll want to keep in your regular rotation. Next time, you can even add a few slices of avocado or a sprinkle of feta—just to switch things up.
If you make our Fennel & Seed Cracker Salad With Chickpeas please let us know by leaving a rating below!
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Fennel & Seed Cracker Salad With Chickpeas
This Fennel & Seed Cracker Salad with Chickpeas and hard-boiled egg is a perfect blend of crunch, creaminess, and heartiness—light yet satisfying!
Ingredients
Instructions
- Make the Dressing: Whisk olive oil, lemon juice, honey, salt, and pepper until combined.
- Assemble the Salad: Toss fennel, chickpeas, and crumbled seed crackers in a bowl.
- Top and Serve: Drizzle with dressing, then add sliced hard-boiled eggs and fresh dill and fennel fronds. Enjoy!
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