Fennel and chickpea salad
Ingredients
- 1 fennel bulb
- 1 can chickpeas
- 2 celery stalks
- 4 small radishes
- ⅓ cup fresh parsley chopped
- ⅓ cup grated Parmesan cheese optional
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt & pepper
Instructions
- Slice the fennel, celery stalks and radishes into very thin slices and chop the fresh parsley. Drain and rinse the chickpeas.
- Toss all the ingredients in a large salad bowl.
Notes
- Adjust the amounts of olive oil and lemon juice to your liking.
- For a vegan version, skip the Parmesan cheese.