Warm Chickpea, Fennel and Parsley Salad

Name: Warm Chickpea, Fennel and Parsley Salad
Prep time: 13 h
Cook time: 13 h
Total time: 13 h
Yield: 6
Cuisine: Global
Ingredients: 2 ribs celery ribs, finely chopped; 340 grams 1/2 cups dried chickpeas , soaked overnight and drained; 340 grams small fennel bulb —halved, cored and finely chopped; 177 milliliters loosely packed flat-leaf parsley leaves; 2 garlic cloves, very finely chopped; 118 milliliters extra-virgin olive oil; 1 large onion, quartered; 118 milliliters finely chopped red onion; 2 Tbsps red wine vinegar; 6 servings Salt; 12 thyme sprigs

Warm Chickpea, Fennel and Parsley Salad might be just the main course you are searching for. This gluten free and vegan recipe serves 6. One portion of this dish contains around 12g of protein, 22g of fat, and a total of 400 calories. A mixture of onion, thyme sprigs, fennel bulb —halved, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes about 13 hours.

Instructions

In a large pot, cover the chickpeas with water.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Pot

Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs.

Ingredients you will need

Fresh Thyme