Servings: 6
Ingredients
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. white wine vinegar
- 3/4 tsp coarsely-grnd black pepper
- 1/2 tsp salt
- 1/2 tsp dry thyme
- 1/2 tsp dry crushed red pepper
- 2 can chickpeas - (15 1/2 ounce ea) rinsed, liquid removed (navy beans may be substituted)
- 2 med fennel bulbs thinly sliced
- 3 x garlic cloves chopped
- 1/2 c. crumbled Gorgonzola cheese (crumbled blue cheese may be substituted)
- 1/4 c. chopped fresh Italian parsley Fresh fennel fronds for garnish
Directions
- Whisk together first 6 ingredients in a bowl; add in beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and refrigerateat least 1 hour. Garnish, if you like.
- This recipe yields 6 to 8 servings.
- Comments: Select unblemished fennel bulbs with bright green fronds for the freshest flavor. Some grocery stores also sell fennel as anise.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 242g | |
Recipe makes 6 servings | |
Calories 359 | |
Calories from Fat 163 | 45% |
Total Fat 18.59g | 23% |
Saturated Fat 4.15g | 17% |
Trans Fat 0.0g | |
Cholesterol 8mg | 3% |
Sodium 831mg | 35% |
Potassium 542mg | 15% |
Total Carbs 38.94g | 10% |
Dietary Fiber 8.5g | 28% |
Sugars 0.1g | 0% |
Protein 10.7g | 17% |
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