Chickpea Salad with Fennel, Tomatoes and Olives – m. c. de marco

Name: Chickpea Salad with Fennel, Tomatoes and Olives – m. c. de marco
Ingredients: 1 T red wine vinegar; 1 clove minced garlic; ½ tsp Dijon mustard; pepper (yeah, right); 3 T olive oil; 2 c. cooked or canned chickpeas - rinsed (I use one can - the small chickpeas if you can find them); 1 small fennel bulb, halved vertically (remove hard core at bottom of bulb) then thinly sliced. Reserve sprigs for garnish. (I skip the garnish.); 2 ripe tomatoes, diced; 10 black olives (pitted and halved); ½ c. thinly sliced red onion; ⅓ c. chopped fresh parsley (I skip this too; I have issues with parsley)

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Recipes: Chickpea Salad with Fennel, Tomatoes and Olives

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Ingredients

1 T red wine vinegar
1 clove minced garlic
½ tsp Dijon mustard
pepper (yeah, right)
3 T olive oil
2 c. cooked or canned chickpeas - rinsed (I use one can - the small chickpeas if you can find them)
1 small fennel bulb, halved vertically (remove hard core at bottom of bulb) then thinly sliced. Reserve sprigs for garnish. (I skip the garnish.)
2 ripe tomatoes, diced
10 black olives (pitted and halved)
½ c. thinly sliced red onion
⅓ c. chopped fresh parsley (I skip this too; I have issues with parsley)