Garlicky Chickpea and Fennel Salad with Baked Goat Cheese

This salad makes use of the whole fennel and adds a generous quarter-cup of fronds to the mix, along with an equal amount of parsley leaves. A tahini roasted garlic dressing is where the garlic flavor in this recipe is coming from, but if you were to dress this with lemon juice, olive oil, and a pinch of salt, you’d be just fine.

12 ounces fresh goat cheese

2 tablespoons olive oil

1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel

1 ½ teaspoons kosher salt, divided

½ teaspoon red pepper flakes

4 large egg whites

1 cup breadcrumbs

Freshly ground black pepper

4 medium fennel bulbs, thinly sliced

Juice of 1 medium lemon

¼ cup fennel fronds, coarsely chopped

¼ cup fresh parsley leaves, coarsely chopped

½ cup tahini roasted garlic dressing (see Notes)

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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