Chickpea and Fennel Salad


Serves: 2 as a side dish

What you need

  • 75g Dried chickpeas, soaked overnight with a pinch of baking soda (or 400g tines cooked chickpeas, rinsed)
  • 1 bulb Fennel, trim off the top, bulb thinly sliced
  • 1 clove Garlic, minced
  • A squeeze lemon juice
  • 2 tsp Red wine vinegar
  • 2 Tbsp Olive oil
  • 4 Cherry tomatoes, halved (or Sicilian marinda tomatoes, or Black Iberico tomatoes, quartered)
  • Small bunch Flat-leaf parsley leaves, roughly chopped
  • Salt & Pepper

How to put this together

  1. If using dried chickpeas, drain & rinse under cold water. Add to a pot with water, bring to boil, then simmer for 1 hour, or under soft & tender. Drain, season with salt & pepper. Set aside.
  2. Mix together garlic + lemon juice + red wine vinegar + olive oil. Taste & season with salt & pepper.
  3. Add chickpeas + fennel + tomatoes + parsley. Toss well. Taste & season.
  4. Serve warm