Ingredients
Dressing:
1 tbsp red wine vinegar
One minced garlic clove
½ 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
½ cup thinly sliced red onion
1/3 cup chopped fresh parsley
Preparation
Combine the vinegar, garlic, mustard, salt and pepper in a large serving bowl and whisk to blend. Slowly whisk in the olive oil.
Stir in all the remaining ingredients. Let the salad marinate at least 1 hour or up to 4 hours before serving.
