Chickpea & Cherry Salad

Looking for the perfect summer salad to take for a picnic? This Chickpea and Cherry Salad with lots of fresh herbs, toasted Fennel and crunchy almonds survives the heat and gets only better with time…

2 cups of cooked chickpeas (around 1 cup uncooked)
1 cup fresh cherries, pitted (or grapes)
1 large Fennel bulb
1 teaspoon olive oil
1/2 teaspoon sea salt
1/2 cup raw almonds
2 sprigs mint
a bunch of basil (around 2 cups of basil leaves)
2 spring onions
200g/7oz Feta cheese (vegans just leave it out)

For the dressing:
3 tablespoons olive oil
Juice and zest of 1 organic lemon
1 teaspoon maple syrup or honey
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon of roasted Tahini, almond butter or pumpkin seed butter (optional)
balsamic reduction to drizzle (optional)

View the full recipe at Can Caramelo →