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“Let food be thy medicine and medicine be thy food”

Fennel, Pomelo and Chickpea Salad

From the beautiful Sophie from The Edible Pharmacy

An easy seasonal salad recipe using fresh produce from Sohip! For this recipe Sophie used our incredible pomelos which can't be found anywhere else at the moment, they are indescribably delicious.

If you can't find pomelos or Sohip has sold out, you can sub in grapefruit or blood orange, or even regular orange in a pinch, but the slight bitterness works better for this recipe. Sohip salad greens and Tahitian limes are in the dressing too. This salad was so good, Sophie made it for a special lunch guest and ended up having it for dinner as well!


Makes 6 Serves

  • 4 pomelos
  • 3 cans organic chickpeas
  • 2 fennel bulbs
  • 1 spanish onion
  • leafy salad greens
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup fresh lime or lemon juice
  • 1/8 cup honey
  • salt & pepper

To make the dressing, combine dressing ingredients in a screw-top jar, securely attach the lid and shake till emulsified.

Then, compile your salad. Drain and thoroughly rinse chickpeas. Thinly slice the fennel bulb and Spanish onion, preserving some of the lacey green fennel leaves to garnish. Cut the skin and pith off the pomelos and carefully cut segments away from the skin with a sharp knife.

Layer salad ingredients on top of salad greens and dress generously.


The next time you add a pomelo to your vege box, give this beauty a try!!



Sophie is a nutritionist, author (The Essential Edible Pharmacy: Heal Yourself From the Inside Out) and has an awesome food and vegetable blog for regular joes lookin for extraordinary healths, learn more here: instagram.com/theediblepharmacy