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Quick, easy and delicious.
Thinly slice a washed and quartered fennel bulb, after having amputated the green stalks.
Ditto with a peeled red onion.
Toss in a bowl with a can of drained chickpeas and crumbled feta cheese.
Dress with a vinaigrette of olive oil, balsemic vinegar, whole grain mustard, honey, salt and pepper.
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