Chick Pea / Fennel / Spring Onion and Caramelized Onion Marmalade Salad with Smoked Tofu and Roasted Fennel

Hi, Guys,

Today I have created this simple and beautifully light dish for you.

At first it may seem a bit complicated, but trust me, it is not difficult to

make. Mixing these ingredients that work really well together, makes this

salad so yummy.



400g Chick Peas

80g Fennel

1 tbsp of Black Onion Seeds

30g Spring Onion

2 – 3 tbsp. of Gluten Free Teriyaki Sauce

1 Lemon (just zest )

25 g fresh Coriander

1 Small Fennel

2 Cloves of Garlic

Salt + Pepper


Onion Marmalade

1  large Red Onion

6 – 7  tbsp of Dark Agave Syrup

4  tbsp of Cider Vinegar

2  Bay Leaves

4  Juniper Berries

200 ml of Water



Onion Marmalade

Cut the red onion into slices and put it into a saucepan. Then add the

berries, agave syrup, cider vinegar, bay leaves and water. Heat up the pan

slowly, bring it to the boil, reduce the heat and simmer till it’s smooth in




I bought a glass jar of already cooked chickpeas from my local organic

shop. So all I needed to do was just rinse the chick peas in the cold water

and put them into the salad bowl together with chopped spring onion,

very thinly sliced fennel, black onion seeds, zest of the lemon, teriyaki

sauce, a seasoning of salt and a freshly ground black pepper.


Roasted Fennel

Put the small fennel cut into half into a small non stick baking dish,

adding cooking olive oil, garlic, thyme, lemon zest and roast in a

preheated oven at 180oC for 20 minutes. For the last 8 minutes of baking

add cut smoked tofu. Dish the salad on the plate and dig into it! Enjoy!


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