For the dressing, take half of the oranges and squeeze out the juice. Mix the orange juice with the lemon juice, mustard, olive oil and agave syrup until smooth. Season with salt and pepper. Peel the onion, cut into fine rings and stir into the dressing.

Halve the fennel tubers and cut out the hard stalk. Then slice into fine strips.

Cut the apricots into slices. Peel the other half of the oranges with a knife so that the white is completely gone. Then cut the orange into fillets.

Rinse the chickpeas in a sieve under cold water and drain.

Mix the chickpeas, fennel, apricot slices and orange fillets with the vinaigrette. Serve sprinkled with chilli flakes according to taste.