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