Octopus, chickpea, fennel and orange salad

Here is a winter version of the Octopus salad, enriched with chickpeas, fennel and orange. Discover the recipe to prepare it and serve an original appetizer. Octopus, chickpea, fennel and orange salad is a tasty, light and versatile preparation that can be served as an appetizer, as a main course or as a single dish. The recipe is easy to make, but it will take some time to cook the octopus, which must be boiled in flavored water for half an hour and then cooled in the same water. Once the octopus has been cut into small pieces, just add the sliced fennel, chickpeas and peeled wedges of an orange and season with herbs, orange juice, oil, salt and pepper.

Ingredients

1Kg octopus

200 g fennel

150 g boiled chickpeas

2 untreated oranges

1 carrot

1 celery stalk

parsley

Bay leaf

untreated lemon

Pepper

extra virgin olive oil

salt

Procedure

Boil the octopus for 35 minutes with a bay leaf, carrot, celery and a stalk of parsley. Let it cool in its water. Peel the fennel; Cut it into thin slices. Prepare a mince with 2 orange peels, 2 lemon peels and the fennel. Drain the octopus and clean it from excess skin; Cut it into bite-sized pieces and put it in a salad bowl with the sliced fennel, chickpeas and peeled wedges of an orange. Season with the chopped herbs, salt, pepper, the juice of an orange and four tablespoons of oil.