m. c. de marco: The New Kitchen Cookbook

Chickpea Salad with Fennel, Tomatoes and Olives

I got this recipe from my sister, who annotated it. Further dialog is from her, with some edits for capitalization and the like.



(I usually double the dressing.)

  • 1 T red wine vinegar
  • 1 clove minced garlic
  • ½ tsp Dijon mustard
  • pepper (yeah, right)
  • 3 T olive oil


  • 2 c. cooked or canned chickpeas - rinsed (I use one can - the small chickpeas if you can find them)
  • 1 small fennel bulb, halved vertically (remove hard core at bottom of bulb) then thinly sliced. Reserve sprigs for garnish. (I skip the garnish.)
  • 2 ripe tomatoes, diced
  • 10 black olives (pitted and halved)
  • ½ c. thinly sliced red onion
  • ⅓ c. chopped fresh parsley (I skip this too; I have issues with parsley)


Add first four dressing ingredients to bowl, whisk then whisk in olive oil. (I throw all in a small jar and shake.)

Toss all (except sprigs) in dressing; cover and let marinate in refrigerator 4 hours.

Serve with french bread and goat cheese or with tuna or salmon (but not both ‘cause that would be nasty).