chickpea and fennel salad

Chickpea and Fennel Salad a la Mediterranee

1 (14 oz.) can cooked chickpeas, drained
3 stalks celery, diced fine
1 small bulb fennel, trimmed and diced fine (save some fennel fronds for garnish)

1 fat garlic clove, minced
2 Tbsp. red wine vinegar
1/3 cup high quality, extra-virgin olive oil
Salt and Pepper
Handful of thyme, leaves stripped off
Handful of Italian parsley, finely chopped

Gently mix chickpeas, celery and fennel in bowl.

Make a dressing out remaining ingredients. Season to taste with salt and pepper. Pour over salad and let marinate at room temperature for an hour before serving.

Garnish with sprig of thyme and snipped fennel leaves.

Serves 6.
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