1

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Toss the chickpeas with half of the olive oil and half of the salt. Spread them out on the parchment paper and roast for 20 minutes. Set aside.

2

Add the sliced fennel, orange juice, remaining oil and remaining salt to a large bowl. Toss well to combine and cover. Refrigerate for at least two hours or overnight.

3

When ready to serve, add the kale to a large bowl and half of the residual juice from the marinated fennel. Massage with your hands until it softens, for about 30 seconds. Add the kale to your serving bowl.

4

Scatter the radicchio over the kale and place the shaved marinated fennel on top.

5

Add the minced garlic to the remaining fennel marinade and whisk well to make a dressing for the salad. Add more olive oil if needed. Drizzle the dressing over the salad.

6

Garnish with the orange segments if you are using them, roasted chickpeas, pomegranate arils, pecans, parmesan and reserved fennel fronds. Serve and enjoy!

7

Notes: Make more sweet by adding some maple syrup to the dressing. Punch up the flavour by adding dijon mustard to the dressing. Lightly saute the kale instead of massaging just before serving for a warm salad.

8

Option to add an extra supremed navel orange for garnish