Mediterranean Salad

• 1 1/2 teaspoons whole fennel seeds
• 1 15.5-oz. can chickpeas, drained and rinsed
• 2/3 cup extra-virgin olive oil
• Salt and pepper
• Zest of 1 lemon
• 6 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh oregano, or 1 1/4 tsp. dried
• 2 tablespoons chopped fresh mint leaves, or 1 1/4 tsp. dried
• 4 cups chopped romaine lettuce
• 2 cucumbers, cut into 1-inch pieces
• 1 14-oz. can hearts of palm, drained, cut into 1-inch pieces
• 1 12-oz. can artichoke hearts, drained and quartered
• 6 ounces feta, broken into chunks
• 2/3 cup pitted kalamata olives
• 1 12-oz. jar roasted red peppers, drained, cut into strips
• 1 small bulb fennel, quartered, cored, sliced very thin

1. Place fennel seeds in a medium skillet over medium heat and cook, tossing, until fragrant, 2 to 3 minutes. Add chickpeas and 1 Tbsp. oil. Season with salt; saute until warmed through, about 2 minutes. Transfer to a bowl to cool. In a separate large bowl, whisk remaining oil with lemon zest and lemon juice, oregano and mint. Season with salt and pepper.
2. Toss lettuce in a third bowl with 2 Tbsp. dressing. Arrange lettuce on a large platter. In the same bowl, toss chickpea mixture with 2 Tbsp. dressing. On top of lettuce, arrange each of remaining ingredients in rows. Serve with remaining dressing on the side.

fennel seeds, chickpeas, extravirgin olive oil, salt, lemon, lemon juice, fresh oregano, mint, romaine lettuce, cucumbers, hearts of palm, hearts, feta, olives, red peppers, bulb fennel

Taken from www.myrecipes.com/recipe/mediterranean-salad-0 (may not work)