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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Cooking Light, MAY 2004 Ingredients:
3 cups finely chopped fennel bulbs |
2 cups chopped tomatoes |
1 3/4 cups finely chopped red onions |
1 cup chopped fresh basil |
1/3 cup balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
4 garlic cloves, minced |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans) |
1/2 cup crumbled feta cheese |
Directions:
1. Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.
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