Fennel-and-Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large fennel bulb |
1 (15 1/2-ounce) can chickpeas, drained |
1 (7-ounce) bottle roasted red bell peppers, drained and chopped |
1 1/2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. Cut each half crosswise into 1/4-inch-thick slices. Chop fennel fronds to measure 1 tablespoon. Stir together the fennel slices and remaining ingredients. Top the salad with fronds, and serve at room temperature or chilled.
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