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Categories:Viewed: 31 - Published at: 2 months ago
Ingredients
- 1 large fennel bulb
- 1 (15 1/2-ounce) can chickpeas, drained
- 1 (7-ounce) bottle roasted red bell 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
Method
- Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. Cut each half crosswise into 1/4-inch-thick slices. 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.
