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.

Dressing

(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

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

Salad

• 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
• 1/3 c. chopped fresh parsley (I skip this too; I have issues with parsley)

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).