Chickpea and Fennel Salad
I think cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do and I have been coming up with ways to use up all the extra harvest. My latest creation is a simple summer salad that goes great with everything. We served ours with homemade grilled merguez, those delicious spicy lamb sausages native to Morocco.
Give this summery salad a try and let me know what you think!
Chickpea and Fennel Salad
ingredients
1 - 15 ounces can chickpeas, drained
1 fennel bulb (or 2 baby fennel thinned from your garden), sliced thin
1-2 ribs of celery, sliced thin
1 tbsp grated parmesan
2 tsp fresh lemon juice
2 tbsp olive oil
salt and pepper to taste
directions
In a large bowl combine everything. Let sit at room temperature for 30 minutes to marinate together. Chop fennel fronds and add to salad. Optional ingredients: pepper (raw and/or roasted), tomatoes, tahini, zucchini, and almost anything else.