Chickpea salad with fennel, olives and tomatoes
Recipe by Amy Brown
Dressing
1 tbsp red wine vinegar
One minced garlic clove
½ tsp Dijon-style mustard
Salt and pepper to taste
3 tablespoons fruity olive oil
The Salad
2 cups freshly cooked or canned chickpeas, rinsed thoroughly if canned
1/2 fennel bulb, thinly sliced
2 tomatoes, diced
20 kalamata olives, pitted and halved
½ cup thinly sliced red onion
1/3 cup chopped fresh parsley
Prep. Time → 10 min
Cook Time → 0 min
1. Combine the vinegar, garlic, mustard, salt and pepper in a large serving bowl and whisk to blend.
2. Slowly whisk in the olive oil.
3. Stir in all the remaining ingredients.
4. Let the salad marinate at least 1 hour or up to 4 hours before serving.
side dishes, gluten free, vegetarian December 23, 2011 19:30
Author modified recipe, original rom “Simple Vegetarian Pleasures” by Jeanne Lemlin
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