Chickpea salad with tomatoes, olives, parmesan and fennel it’s a perfect summer dish for those looking for a fresh, quick and tasty option. Ideal for hot days, this salad combines the crunchiness of fennel with the softness of chickpeas, the sweetness of tomatoes and the strong flavor of olives and parmesan. With few ingredients and a minimum of time in the kitchen, you can prepare a meal light but nutritious that will conquer everyone. A versatile dish, perfect as an appetizer, side dish or main course for a light dinner. Let’s work.

Chickpea salad with tomatoes, olives, parmesan and fennel

Ingredients

• 240 g of drained canned chickpeas
• 130 g of tomatoes
• 5 small fennels already cleaned
• 60 g of parmesan
• 12 pitted green olives
• A few basil leaves
• Salt to taste
• 1 pinch of oregano

Preparation

To start preparing chickpea salad with tomatoes, olives, parmesan and fennel, wash the tomatoes, dry them and remove the seeds. Cut the tomatoes into pieces and set aside. Take the pitted green olives and cut them with washers. Then, take care of the already cleaned fennel, cutting them vertically in order to obtain thin but consistent slices. In the meantime, drain the chickpeas and keep them ready in a bowl.

In the bowl with the chickpeas, add the chopped tomatoes, the chopped fennel and the sliced ​​olives. Cut the parmesan in chunks and add it to the other ingredients. Season everything with a pinch of salt, a drizzle of oil and a little oregano. If you wish, add a few basil leaves for an extra touch of freshness. Mix all the ingredients well. Your chickpea salad with tomatoes, olives, parmesan and fennel ready. If you want, you can also sear the fennel in a pan for a few minutes to soften it. Enjoy your meal!