1canchickpeas (14 ounces - rinsed and drained)*(400 grams can)
½mediumfennel (thinly sliced)
¼cupchopped onion (white or yellow)
*You can also use dried chickpeas, be sure to soak at least 8 hours before using and cook in water before adding to the recipe.
In a medium bowl whisk together the lemon juice, oil, parsley, pepper and salt, add the chickpeas, fennel, and onion stir gently to combine well. Cover with plastic wrap and refrigerate for 2 hours or up to 24 hours before serving. Enjoy!
Be sure to keep any leftovers well covered or in a air tight container, it will keep for four to five days in the refrigerator.