Ingredients:

• 1/2 cup fresh Fava beans, shelled and peeled
• 1 medium fennel bulb, thinly sliced
• 1 1/2 cups sunflower sprouts
• 1/2 cup cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Juice ½ small lemon
• 1/2 avocado, diced
• 1/4 cup chopped almonds, toasted
• 1/4 cup large shavings of Parmesan
• Sea salt and freshly ground black pepper

Directions:

• Prepare a small pot of salted boiling water and a small bowl of ice water.
• Drop the fava beans into the boiling water and blanch for 3 minutes.
• Remove the beans and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds.
• Drain and place on paper towels to dry.
• Thinly slice the fennel (using a mandolin, if you have one).
• Place the fennel slices into a large bowl with the sunflower sprouts, chickpeas, and fava beans.
• Drizzle the salad with olive oil, the lemon juice, and season with salt and pepper.
• Toss the salad, then add the avocado, almonds, and Parmesan shaving and gently toss again.
• Taste and adjust seasonings.

Recipe by Blue Zones.