Chickpea Salad with Fennel and Arugula (Recipe #122)

To fulfill my goal with America’s Test Kitchen Vegan for Everybody cookbook, I need to cook every recipe and every variation of recipe. Even though I did not love the original recipe for chickpea salad with carrots, arugula, and olives, I had to give the variation a try. They added a spin to the original recipe (post on the blog) by substituting the carrots and olives for fennel.

I thought the original recipe was boring and lacked flavor, so I was not impressed by the idea of taking two of the ingredients away for one ingredient to replace them. I was not impressed by this variation either. I decided that I wanted to add additional ingredients to make the salad more enjoyable. I decided to add red cabbage, green onion, olives, and croutons. Each of these additional ingredients added some flavor, color, and texture to this salad. I did like the salad with the additions, but I would not make this again. Overall, the dressing was too simple and the salad did not have enough flavor.

Taste: 7/10

Level of difficulty: 1/5

Notes for next time: I would not make this one again.