Chickpea Salad with Fennel

Someday I will find the cookbook that this came from and give it the proper citation.

Dressing:
1 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. Dijon mustard
salt & pepper
3 Tbsp. extra virgin olive oil
Combine all except the olive oil, whisk in the oil to emulsify.

Vegetables:
2 cups chickpeas
1 small fennel, sliced thin
2 tomatoes, diced
10 black olives, pitted and halved
1/2 cup thinly sliced red onion
1/3 cup chopped parsley

Stir all ingredients together and allow to marinate at least an hour. Garnish with fennel sprigs.

Some crumbled feta or goat cheese makes a nice addition.

Most of my family finds raw fennel too strong. Sauteing the fennel first, in a bit of oil, mellows the flavor.

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