Ingredients
- 1 can Cento Cannellini Beans, drained & rinsed
- 1 can Cento Chick Peas, drained & rinsed
- 1 cup Cento Imported North South Pitted Olives, halved
- 1 small Fennel Bulb, thinly sliced
- Fennel Fronds, chopped
- 1 cup Cherry Tomatoes, halved
- 1/2 Red Onion, thinly sliced
- 1/4 cup Fresh Basil, chopped
- 3 oz Feta Cheese, crumbled
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Extra Hot Calabrese Peperoncino
- 1 Lemon, juiced
- 1/2 tsp Cento Oregano
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
In a large serving bowl, combine chickpeas, cannellini beans, olives, fennel, cherry tomatoes, red onion, basil, peperoncino, salt, and pepper. In a small bowl, whisk together olive oil, lemon juice, and oregano until well combined. Pour dressing over the salad and toss gently until everything is evenly coated. Fold in feta cheese and fennel fronds. Pair with crusty bread for a complete meal. Serves 4.
