Crunchy and Cooling Chickpea Salad with Fennel, Cucumber and Celery

RECIPE BY KEVIN O'CONNOR MAY 29th, 2020

Crunchy, Quick and Cool (as a cucumber). All crunchy and cooling ingredients make up this salad that can actually be made a day ahead.

Ingredients

• 2 cups of cooked chickpeas/garbanzo beans
• ½ English cucumber, peeled and diced (~1 cup)
• 1 small bulb of fennel and its greens, diced (~1 cup)
• 2 stalks of celery, diced (~1 cup)
• Pale green celery leaves
• 1 teaspoons salt
• 1 lemon for juice (2 tablespoons)
• 3 tablespoons California Mild EVOO

Method

1. Toss all ingredients together and allow to marinate for thirty minutes or overnight before serving. Garnish with extra celery leaves and frilly green fennel tops.