By boldbeanco.com
Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette
Updated at: Mon, 16 Mar 2026 02:13:17 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Nutrition per recipe
Calories2049.6 kcal (102%)
Total Fat145.3 g (208%)
Carbs156.2 g (60%)
Sugars47.2 g (52%)
Protein45.1 g (90%)
Sodium3147.3 mg (157%)
Fiber21.5 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
550gmixed tomatoes
large ones cut in half and small ones left whole
1jar of Chickpeas
Queen, drained
7garlic cloves
peeled
400gfennel bulbs
trimmed, hard stems discarded, bulbs cut in half
30mlbalsamic vinegar
ideally a Spanish pedro ximénez-based one - I used Sotaroni from Brindisa
60mlolive oil
1 ½ tspmaple syrup
Fine sea salt
black pepper
1 ¼ tspfennel seeds
toasted and lightly ground
1 tspchilli flakes
30gbasil leaves
20gflat-leaf parsley leaves
75mlolive oil
15mlfresh lemon juice
from 1 lemon
30gpitted black olives
finely chopped
Instructions
View on boldbeanco.com
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