Bean-and-Fennel-Salad

Ingredients

• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed red pepper
• 2 (15.5-ounce) cans chickpeas, rinsed and drained*
• 2 medium fennel bulbs, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup crumbled Gorgonzola cheese*
• 1/4 cup minced fresh Italian parsley
• Garnish: fresh fennel fronds

Preparation

1. Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.
2. *2 (15-ounce) cans navy beans and 1/2 cup crumbled blue cheese may be substituted for chickpeas and gorgonzola.