I think cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do and I have been coming up with ways to use up all the extra harvest. My latest creation is a simple summer salad that goes great with everything. We served ours with homemade grilled merguez, those delicious spicy lamb sausages native to Morocco.

Give this summery salad a try and let me know what you think!

Chickpea and Fennel Salad

ingredients

1 - 15 ounces can chickpeas, drained

1 fennel bulb (or 2 baby fennel thinned from your garden), sliced thin

1-2 ribs of celery, sliced thin

1 tbsp grated parmesan

2 tsp fresh lemon juice

2 tbsp olive oil

salt and pepper to taste

directions

In a large bowl combine everything. Let sit at room temperature for 30 minutes to marinate together. Chop fennel fronds and add to salad. Optional ingredients: pepper (raw and/or roasted), tomatoes, tahini, zucchini, and almost anything else.