Warm Fennel Chickpea Salad

• 1 can (15 Oz. Size) Chickpeas
• 1 Tablespoon Extra Virgin Olive Oil
• 2 cloves Garlic, Finely Chopped
• 1/4 teaspoons Chili Pepper Flakes
• 5 slices Bacon, Finely Chopped
• 1/2 whole Onion, finely chopped
• 1 whole Fennel Bulb, Finely Sliced Into Half Moons
• 1/2 cups Low Sodium Chicken Broth
• Salt And Pepper, to taste
• Chopped Fresh Parsley For Garnish

1. Drain the chickpeas and leave in colander until ready to use.
2. In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Let cook for 1 minute then add bacon. Cook for 3 minutes. Add onions and cook for 5 minutes. Add fennel and half of the chicken broth, and cook for 5 minutes.
3. Slowly add the remaining stock as the ingredients are cooking. Add the chickpeas and cook for 1 minute. season to taste with salt and pepper. Serve with fresh parsley.

chickpeas, olive oil, garlic, ubc, bacon, onion, fennel, chicken broth, salt, parsley

Taken from tastykitchen.com/recipes/salads/warm-fennel-chickpea-salad/ (may not work)