Warm salad of chickpeas, fennel and crispy salami – Food & Home Magazine
Cultivated for thousands of years, chickpeas have finally taken centre stage for their health benefits. Here’s how to use – and enjoy – them
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Ingredients
- 2 large fennel bulbs, cut into quarters
- 1 garlic clove, peeled
- salt
- freshly ground black pepper
- good slug of olive oil
- 60ml white wine
- 1 x 410g tin chickpeas, rinsed and drained
- 12 slices spicy salami
- 12 handfuls red-veined spinach
- <h3>DRESSING</h3>
- 50ml red wine vinegar
- olive oil
- ½ red onion, finely diced
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