Chickpea Salad With Fennel, Tomatoes And Olives

• Dressing:
• 1 tbsp red wine vinegar
• One minced garlic clove
• 1/2 tsp Dijon-style mustard
• Salt and pepper to taste
• 3 tablespoons fruity olive oil
• The Salad:
• 2 cups freshly cooked or canned chickpeas, rinsed thoroughly if canned
• 1/2 fennel bulb, thinly sliced
• 2 tomatoes, diced
• 20 kalamata olives, pitted and halved
• 1/2 cup thinly sliced red onion
• 1/3 cup chopped fresh parsley

1. Combine the vinegar, garlic, mustard, salt and pepper in a large serving bowl and whisk to blend. Slowly whisk in the olive oil.
2. Stir in all the remaining ingredients. Let the salad marinate at least 1 hour or up to 4 hours before serving.

dressing, red wine vinegar, garlic, mustard, salt, olive oil, freshly cooked, fennel bulb, tomatoes, olives, red onion, parsley

Taken from www.epicurious.com/recipes/member/views/chickpea-salad-with-fennel-tomatoes-and-olives-50165433 (may not work)