Bean and Fennel Salad

By Patlynn

salad

Ingredients

• 6 table spoons olive oil
• 3 tablespoons white wine vinegar
• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon dried crushed red pepper
• 2 (15.5 ounce) cans chickpeas, rinsed and drained
• 2 medium felnnel bulbs, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup minced fresh Italian parsley
• Garnish: fresh fennel fronds

Preparation

Step 1

Whisk together first 6 ingredients in a bowl; add chickpeas, fennel and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish if desired.