Chickpea, Fennel, and Citrus Salad
from Bon Appetit
Note: I thought adding lemon would make the salad too sour but it was perfect!
2 T. olive oil
1 can chickpeas
1 fennel bulb
Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.