Chickpea & Fennel Tartine

Prep time:
Cook time:
Total time:
Serves: 2


  • ½ can of chickpeas, outer skins peeled
  • 1 skinny stalk of fennel, stalks thinly sliced & fronds chopped
  • Handful flat-leaf Italian parsley, chopped
  • Shaved Pecorino-Romano cheese
  • 1 tablespoon Basic Vinaigrette Dressing (recipe here)
  • 1 to 2 teaspoons extra virgin olive oil, plus more grilling bread
  • Squeeze of fresh lemon
  • Sea salt & freshly ground black pepper, to taste
  • 2 pieces of country bread


  1. Preheat a gas grill to medium-high.
  2. Add the chickpeas to a deep bowl. Use the back of a fork, or a potato masher, to roughly smash them. Add the fennel, parsley, cheese, Vinaigrette, oil, and lemon juice. Stir to mix well. Season with salt and pepper. Let the salad sit for a few minutes while you prepare the bread.
  3. Brush both sides of the bread with a bit of olive oil. Place on the grill, and cook until toasted, 1 to 2 minutes. Turn and cook on the other side another 1 to 2 minutes until toasted.
  4. Divide the chickpea & fennel salad on top of the grilled bread slices. Shave a few more pieces of cheese on top. Cut each slice in half, and serve immediately.