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3 large cloves of garlic – minced
1 lemon
1 orange
½ cup of olive oil
1 bulb of fennel
1 red pepper - diced
4 cups of chickpeas
1 block of feta cheese – around ½ pound
Salt and pepper to taste

Zest the lemon and orange into a large microwave safe bowl, add olive oil and garlic. Microwave on high for 30 seconds to warm the oil. Let the mixture cool, while you prep the rest of the salad.

Cut the fennel bulb in half lengthwise, remove the outer layers if they’re bruised. Slice each half into ¼ inch thick slices then add to the zest/oil/garlic bowl. Add the red peppers into the bowl – stir to distribute the oil over the vegetables. Juice the lemon and orange into another small bowl and remove any seeds. Pour the juice into the fennel mixture and stir to combine. Crumble the feta into the bowl and give the whole thing one more stir to get everything combined.

Let the whole thing marinate in the refrigerator for an hour or overnight. Serve with fried eggs, sautéed spinach or use a side dish for fish, chicken or pork. Or eat it out of the bowl with a plastic spoon while the dog judges you…like I did.