Fennel Apple Salad with Fresh Chickpeas and Honey Walnut Dressing

Of all holiday food traditions, apples and honey may just be my favorite.  Crisp, sweet apple slices drizzled with rich, floral honey – what could be better? Oh sure, I love Hanukkah latkes and Thanksgiving pumpkin pie, but the simplicity of apples and honey is just so fresh, compelling and versatile.

These Apples ‘N Honey Pancakes, that I shared with you last year, make a nice Rosh Hashanah breakfast. But this year I was searching for the perfect holiday dinner side, something to go with the brisket.  A rich, meaty dinner calls for something light but flavorful, and this salad fits the bill.  I love the incredible crunch of the apples and fennel, especially served with tender, juicy meat.

I was lucky enough to find green chickpeas at the market yesterday.  If you’ve never used fresh green chickpeas, they are a wonderful, rare treat.  It does take a few minutes to shell them , but the slightly crunchy bite is worth the effort.  If you can’t find green chickpeas, I wouldn’t suggest canned or dried chickpeas here.  Edamame would actually be a better substitute.  Either way, this healthy salad also makes a great, quick lunch, in case a big brisket dinner isn’t on your menu this week.

Fennel Apple Salad with Fresh Chickpeas and Honey Walnut Dressing

Serves 6

2 apples ( I used Fuji)

1 bulb fennel, fronds attached

1/2 cup shelled fresh green chickpeas (or cooked shelled edamame)

2 tablespoons chopped fresh parsley

2 tablespoons walnut oil

2 tablespoons lemon juice

1 teaspoon honey

salt and pepper to taste

Slice the apples into match sticks. Remove the fennel fronds, chop two tablespoons of the leafy green fronds and discard the rest. Thinly slice the fennel bulb. Place the apples, fennel fronds, fennel bulb, parsley, and chickpeas in a large bowl.  In a small bowl, wisk together the walnut oil, lemon juice and honey. Toss the salad with the dressing.  Add salt and pepper to taste.