Fennel, Feta + Chickpea Salad

serves 2-4

INGREDIENTS

▢ 1 to 2 fennel bulbs, depending on size, cored, sliced thin

▢ 125ml chopped fennel fronds

▢ 1/2 red pepper, finely chopped

▢ 125ml finely diced feta cheese

▢ 1 398ml tin chickpeas, drained, rinsed, and dried

▢ 1 apple, cored, finely diced (no apple? cucumber works great)

▢ 1.25 ml dried oregano

▢ 45ml vinegar (red wine, or a white balsamic work great)

▢ 15ml extra virgin olive oil

▢ salt and pepper

Directions

1. Combine everything in bowl, allow to sit overnight in fridge for flavors to develop

2. Serve as is, or pour over a hearty green such as chopped romaine

Recipe Credit: chef Adrian Beaty