Chickpea Salad with Tomatoes, Olives, Parmesan, and Fennel

Name: Chickpea Salad with Tomatoes, Olives, Parmesan, and Fennel
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 1 1/2 cups canned chickpeas, drained (about 240 grams); 3/4 cup tomatoes (about 130 grams); 5 small fennel bulbs, cleaned; 2 oz Parmesan cheese (about 60 grams); 12 pitted green olives; A few fresh basil leaves; as needed Extra-virgin olive oil,; Salt; 1 pinch dried oregano; bowl Mixing; Cutting board; Knife

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This summer salad is fresh, super quick to make, simple, and delicious at the same time.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This summer salad is fresh, super quick to make, simple, and delicious at the same time.

Saved

Ingredients

10 min prep + 10 min

Serves 2 servings

1 1/2 cupscanned chickpeas, drained (about 240 grams)
3/4 cuptomatoes (about 130 grams)
5small fennel bulbs, cleaned
2 ozParmesan cheese (about 60 grams)
12pitted green olives
A fewfresh basil leaves
as neededExtra-virgin olive oil,
Salt
1 pinchdried oregano
Tools:
bowlMixing
Cutting board
Knife

Saved

Steps

10 min prep + 10 min

1

First, wash the tomatoes, dry them, and remove the seeds.
2

Cut the tomatoes into pieces. Then slice the pitted green olives into rounds.
3

Slice the cleaned fennel bulbs vertically.
4

Drain the chickpeas. In a mixing bowl, combine the chickpeas, chopped tomatoes, sliced fennel, sliced green olives, and Parmesan cut into small cubes. Add salt, olive oil, and a pinch of oregano. If you like, add a few basil leaves.
5

Toss everything together, and your summer chickpea salad is ready to enjoy!