WARM CHICKPEA & FENNEL SALAD

RED WINE VINAIGRETTE

1/4 cup of red wine vinegar, 1/3 cup of extra virgin olive oil, 1 tablespoon of Primal Kitchen Avocado Mayo or Sir Kensington’s Avocado Mayo, Kosher Salt and Pepper. Mix until emulsified.

This salad was essentially a delicious accident. I had fennel sautéing, eyed a can of chic peas and tossed them in with evoo, lemon & @frontiercoop Berber Seasoning. Then tossed the fennel and chic peas in with green leaf lettuce, avocado and cilantro in a red wine vinaigrette. Honestly, this warm salad was delicious. #gogarlicfree

INGREDIENTS:

• 1 Can of Chickpeas

• 1 Avocado

• 2 Bulbs of Fennel

• Cilantro

• Romain or Green Leaf Lettuce

• Frontier Co-Op Berbere Seasoning

• Red Wine Vinaigrette (recipe below)

HOW TO:

1. Clean and chop the lettuce, fennel, and avocado.

2. Drain and rinse 1 can of chickpeas. If you’re feeling extra you can take the skin off of the chickpeas but it’s totally unnecessary.

3. Clean the cilantro and pull a few leaves off for later.

4. Sautee the fennel in extra virgin olive oil, salt, and pepper until the fennel starts to take on a little color.

5. Add in the chickpeas and a teaspoon of Frontier Co-Op Berbere seasoning

6. Cook the chickpeas and fennel unit they are all warm and soft (not mushy)

7. Add the chickpeas and fennel to your clean salad, add the cilantro and avocado. Dress with my Red Wine Vinaigrette.