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.)

Add first four 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).