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