Warm chickpea, fennel & parsley salad

Warm chickpea, fennel & parsley salad

Gluten free, wheat free, vegan and excellent choice for vegetarians or special requirements.

Fresh and flavorsome taste great as a starter or lunch time meal.


  • 1 fennel finely shaved
  • 1 cup parsley chopped
  • 1 sprig thyme herbs removed from thyme twig
  • 1 red onion finely diced
  • 2 white onion finely diced
  • 3 tbsp red wine vinegar
  • 2 garlic
  • 50 ml Olive oil
  • 350g dried chickpeas


  1. Soak chickpeas over night, drain water and add new bring to the boil 30 minutes then simmer for 1 1/2 hours , make sure waster level stays above peas when simmering.
  2. Place oil in pan, add garlic onions and fry until soft.
  3. add cooked chick peas, red wine vinegar , thyme, parsley and fennel then serve in bowl drizzle with olive oil before serving.
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