Chickpea and Fennel Salad

This is the basic method:

Put some chickpeas in a bowl (I used 2 cans – be sure to look for BPA-free).

Add thinly sliced (with a mandoline) celery, fennel and red onion to your liking.

Throw in some flat-leaf parsley.

Squeeze on the juice of a lemon, and drizzle on a bit of olive oil.

If you’re feeling fancy, garnish with fennel fronds.

Salt and pepper, and you’re done.

You could build on this simple salad by adding orange segments, roasted red peppers, olives or cherry tomatoes. Let me know what you come up with!