Spicy Garlic Chickpea Salad with Lemony Vinaigrette

My work week is always jam packed; I work long days and when I'm at work, I'm lucky if I can take my breaks (and people think librarians only read books...). The food I take to work needs to be quick to make, easy to eat, and delicious, which is not always easy to do.

This chickpea "salad" is perfect and meets all of the above requirements! It also makes perfect leftovers as the flavors meld together and get better over time.

I love that you just throw everything into the bowl and dive in. That's my kind of eating!

Spicy Garlic Chickpea Salad with Fennel and Roasted Tomatoes

Extra-virgin olive oil
Two 15 oz. can of chickpeas (drained and rinsed)
4 crushed garlic cloves
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes
Rosemary and thyme to taste
1 cup brown rice
Jarred pepperoncini
Small bulb of fennel
Shredded Parmesan
Fresh parsley

Cook 1 cup of rice as directed on package and set aside. In a medium saute pan, add chickpeas, garlic, and red pepper flakes. Saute for 6-8 minutes or until chickpeas start to blister. Season with salt and pepper; set aside.

Meanwhile, pre-heat oven to 450 degrees. Toss cherry tomatoes with dried rosemary and thyme and olive oil. Roast until they're blistered and beginning to burst open; about 20 minutes.

Put some rice in a bowl and ladle about 1/3 cup of the chickpea mixture into bowl. Add tomatoes and pepperoncini (to taste). Shave about 4-5 pieces of fennel from the bulb (the white part) and add to the bowl. Add Parmesan, parsley, and lemony vinaigrette. Mix to combine and chow down!

Lemon vinaigrette recipe can be found here.
Recipe adapted from bon appetit magazine.

This recipe is super healthy, gluten-free, and can be made vegan and dairy-free (just omit the Parmesan cheese)!