Makes: 6 servings
- START WITH: 1 large fennel bulbstalks trimmed, fronds reserved, bulb thinly sliced lengthwise DRESS IT UP: Thinly slice 1/2 small red onion; submerge in bowl of cold water and let stand, 10 minutes. Drain and pat dry. Peel and slice 2 oranges. Squeeze 1 tbsp. juice from a few slices into bowl, then discard those slices. Add remaining slices to bowl. Add onion slices, half a 14-oz. can drained chickpeas, 23 cup parsley leaves, 1/2 cup chopped kalamata olives, 1/2 cup crumbled feta, 2 tbsp. EVOO, 1/2 tsp. red wine vinegar, 1/4 tsp. salt and pinch pepper. Serve fennel slices alongside chickpea-orange salad. Top with drizzle of EVOO and sprinkling of chopped fennel fronds.