Fennel, chickpea, and feta salad

Yields approx 1 liter salad; serving 2-4 people

Ingredients:

1 to 2 fennel bulbs, depending on size, cored, sliced thin

125ml chopped fennel fronds

1/2 red pepper, finely chopped

125ml finely diced feta cheese

1 398ml tin chickpeas, drained, rinsed, and dried

1 apple, cored, finely diced (no apple? cucumber works great)

1.25 ml dried oregano 45ml vinegar (red wine, or a white balsamic work great)

15ml extra virgin olive oil salt and pepper

Directions:

Combine everything in bowl, allow to sit overnight in fridge for flavors to develop

Serves as is, or pour over a hearty green such as chopped romaine