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Ingredients

• 3 cups finely chopped fennel bulb
• 2 cups chopped tomato
• 1 3/4 cups finely chopped red onion
• 1 cup chopped fresh basil
• 1/3 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 garlic cloves, minced
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup (2 ounces) crumbled feta cheese

Description

"This Can Be Served As A First Course Or Antipasti With Italian Food, Or As A Side To Grilled Chicken. It's Even Better The Next Day Over Salad Greens." --CL Reader

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