Warm Chickpea, Fennel and Parsley Salad
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.
In a large pot, cover the chickpeas with water.
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.
Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil.
Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm.