Summer Chickpea Salad
Course: Lunch, dinnerCuisine: AmericanDifficulty: Easy8
servings30
minutesI am a huge fan of Rancho Gordo beans. I keep my pantry stocked with their beans. I use them to make salads, sides and mains with or without meat. You can find the beans at the website: ranchgordo.com or at specialty markets. Have fun and enjoy the delicious varieties. This is a favorite salad. We love the recipes listed on the site. This has become a regular summer salad for BBQ’s or hot nights when you want to eat lighter and don’t want to cook. By the way, in a pinch you can use canned chickpeas just make sure they are rinsed and air dried. I add radishes to this sometimes for color or/and cherry tomatoes. Play around with it.
Ingredients
1 fennel bulb
1 cup cooked Rancho Gordo chickpeas
1/2 red onion, sliced thin
Fresh Parsley, chopped
Extra virgin olive oil
Champagne Vinegar
Salt and fresh ground pepper
5 Radishes, sliced thin optional
Directions
- Trim the fennel of the stem and slice in half. Trim off any browned areas. Slice thin. Place in a large bowl, with the drained chickpeas.
- Add the sliced onion, parsley and season with salt and pepper.
- Drizzle with the champagne vinegar and then finish with the oil.
- Toss and serve with a garnish of parsley and the radishes and finishing salt.
