Fennel Blood Orange Chickpea Salad | Cellar & Pantry

Ingredients

• Chickpea Tin – rinsed and drained
• 1-2 Fennel – Thinly sliced (fronds too)
• 1 1/2 Blood Orange – Thinly sliced into circles (or smaller )
• 1/2 cup Walnuts – (I like it raw but you can roast if you want)
• 1/4 cup Parsley – roughly chopped
• 1/2 Blood Orange – juiced
• 1 Tablespoon White Wine Vinegar
• 4 Tablespoons Extra Virgin Olive Oil
• Salt & Pepper to taste