Chickpea salad with fennel, olives and tomatoes

Ingredienti per 6 side dish servings, 2-3 main dish servings

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

10 min · Facile

Preparazione

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.

contorni, gluten free, vegetarian December 23, 2011 19:30

Autore: modified recipe, original rom “Simple Vegetarian Pleasures” by Jeanne Lemlin