Food Recipes Salads Warm Chickpea, Fennel and Parsley Salad 5.0 (4,775) 1 Review Dried chickpeas that have been soaked overnight have a much deeper flavor than canned, which can be substituted if you're in a hurry.Plus: More Vegetable Recipes and Tips By Maggie Beer Maggie Beer Maggie Beer is a celebrated Australian cookbook author and entrepreneur who co-founded the highly successful gourmet food company Maggie Beer's Farm Shop. A well-known television personality, she judged several seasons of The Great Australian Bake Off, appeared on MasterChef Australia, and co-hosted The Cook and the Chef. Food & Wine's Editorial Guidelines Updated on November 17, 2015 Save Rate PRINT Share Close Photo: © Nicky Ryan Active Time: 20 mins Total Time: 13 hrs Yield: 6 Cook Mode (Keep screen awake) Ingredients 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained 1 large onion, quartered 12 thyme sprigs Salt 2 garlic cloves, very finely chopped 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 2 celery ribs, finely chopped 1 small fennel bulb (3/4 pound)—halved, cored and finely chopped 3/4 cup loosely packed flat-leaf parsley leaves 1/2 cup finely chopped red onion Directions In a large pot, cover the chickpeas with water. Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs. Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil. Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm. Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before continuing. Suggested Pairing The rich texture of the chickpeas blends nicely with a creamy and fruity Chardonnay with hints of lemon from Australia. Originally appeared: October 2002 Rate It Print