Chickpea Salad with Fennel and Artichokes

Ingredients

• 4 Tbs. olive oil
• divided
• 1 medium onion
• finely diced (1 cup)
• 1/2 medium fennel bulb
• finely diced (1 cup)
• 4 cloves garlic
• minced (4 tsp.)
• 2 15-oz. cans chickpeas
• rinsed and drained
• 1 12-oz. jar water-packed artichoke hearts
• rinsed
• drained
• and quartered
• 1/2 cup pitted Kalamata olives
• quartered
• 2 Tbs. lemon juice
• 2 Tbs. red wine vinegar
• 1 Tbs. minced fresh rosemary

Instructions

1. Heat 1 Tbs.
2. olive oil in skillet over medium-low heat.
3. Add onion and fennel, and cook 7 minutes, or until softened and translucent.
4. Add garlic, and cook 2 minutes more.
5. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
6. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs.
7. oil.
8. Season with salt and pepper, and stir in minced rosemary.
9. Let stand at least 20 minutes to combine flavors.