Shaved Fennel & Chickpea Bowl with Walnut Lemon Tahini Dressing
A brilliant no-cook high-protein vegan bowl. Raw fennel adds crunch and anise freshness, while the walnut tahini dressing is rich, creamy and deeply satisfying.
Serves: 2 | No cook | Ready in: ~10 minutes
Ingredients
- 1 large fennel bulb, very thinly sliced (fronds reserved)
- 400g cooked chickpeas, drained and rinsed
- 50g walnuts, roughly chopped (plus extra to serve)
- 3 tbsp tahini
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 3 tbsp warm water
- 2 tbsp olive oil
- Salt and black pepper to taste
Method
- Whisk together tahini, lemon juice and zest, garlic, and warm water until smooth and creamy. Add more water a splash at a time if too thick. Season well.
- Blitz walnuts in a blender or food processor until they resemble rough crumbs. Stir into the dressing — this makes it thick, nutty and extra rich.
- Toss fennel and chickpeas together in a large bowl with olive oil. Season with salt and pepper.
- Drizzle the walnut tahini dressing generously over the bowl. Top with extra chopped walnuts and the reserved fennel fronds.
Protein Notes
| Ingredient | Protein per serving |
|---|---|
| Chickpeas | ~12g |
| Walnuts | ~7g |
| Tahini | ~8g |
| Total | ~27g |
Tip: Great additions if you have them — fresh mint or parsley, a pinch of chilli flakes, pomegranate seeds for sweetness, or a handful of rocket.