Bean-And-Fennel-Salad

• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed red pepper
• 2 (15.5-ounce) cans chickpeas, rinsed and drained*
• 2 medium fennel bulbs, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup crumbled Gorgonzola cheese*
• 1/4 cup minced fresh Italian parsley
• Garnish: fresh fennel fronds

1. Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.
2. *2 (15-ounce) cans navy beans and 1/2 cup crumbled blue cheese may be substituted for chickpeas and gorgonzola.

olive oil, white wine vinegar, ground pepper, salt, thyme, red pepper, chickpeas, fennel bulbs, garlic, gorgonzola cheese, fresh italian parsley, fresh fennel

Taken from www.myrecipes.com/recipe/bean-and-fennel-salad (may not work)