Fennel And Chickpea Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large fennel bulb
• 1 (15 1/2 ounce) can chickpeas, drained
• 1 (7 ounce) bottle roasted red peppers, drained and chopped
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 trim tough outer leaves from fennel; remove and discard stalks.
• 2 cut fennel bulb in half vertically, discarding the core. cut each half crosswise into 1/4-inch-thick slices.
• 3 chop fennel fronds to measure 1 tablespoon. stir together the fennel slices and remaining ingredients. top the salad with fronds, and serve at room temperature or chilled.