Chickpea, walnut and fennel salad

Here is a wonderful summer salad with subtle Mediterranean flavors.

Here is what you’ll need to make a refreshing but satisfying lunch:

• 1 can of chickpeas, drained
• 1 bulb of fennel
• 1/2 cup pitted black olives
• 1/4 cup chopped coriander
• 3 tbsps lemon juice
• 1 tsp olive oil
• 1/4 cup chopped walnuts

1. Prep everything in a large bowl. Use a mandoline slicer, if you can, or just slice the fennel fairly thinly into slivers. Cut the olives into halves.

2. Mix together the fennel, olives, chickpeas, walnuts, and coriander. Dress with a little bit of olive oil and plenty of lemon juice. Olives are usually salty enough that you don’t want to add any extra seasoning to this and just let the flavors shine through.