Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fennel Salad with Apricots
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
Directions
- Soak 1/2 cup dried apricots in hot water. Combine 1 thinly sliced fennel bulb and 1/2 thinly sliced small red onion in a bowl. Heat one 15-ounce can chickpeas (drained) and 2 sliced garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes; pour over the fennel mixture and toss. Drain the apricots and add to the fennel. Stir in 2 tablespoons each white wine vinegar, chopped fennel fronds and parsley; season with salt and pepper.
