Chickpea and fennel salad

Ingredients for 4 servings:

• 2 small fennel bulbs
• 8 apricots
• 2 oranges
• ½ lemon(s)
• 6 tbsp olive oil
• 1 tbsp honey, liquid
• salt and pepper
• 1 small can of chickpeas (425g)
• 1 onion(s), red
• chili flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the fennel and finely slice or thinly slice. Cut the apricots into wedges, removing the stone. Peel one orange so that the white part is also removed and slice the orange. Juice the other orange and half a lemon and mix with the mustard, olive oil, and honey until smooth. Season with salt and pepper. Rinse the chickpeas under cold water and drain. Peel the onion and finely slice. Mix the vinaigrette with the fennel, apricots, oranges, onions, and chickpeas. Serve and garnish with a few chili flakes. Variations: The fruity vinaigrette also tastes great as a dressing, stirred with a little buttermilk until creamy. You can also chop fresh, seasonal garden herbs and stir them into the vinaigrette. Note: I replaced the apricots with dried apricots. I let the salad marinate for a while.