Sundried Tomato Chickpea Warm Salad

I got through my comprehensive exam last week! I will be celebrating by cooking, obviously. This dish is by no means Greek (and it is loosely a salad), but the ingredients are heavily inspired by the foods widely abundant in that area of the Mediterranean. It revolves around a jar of sundried tomatoes in olive oil I purchased from the store (I also had fresh-made hummus in the fridge so I was already in the Mediterranean region that week culinarily). Cumin, coriander, and fennel complement the tomatoes very well, so that is what I used.

Ingredients

• 1 Tbsp. olive oil
• ½ onion, chopped
• 2-4 cloves garlic, chopped
• 1 bulb fennel, chopped
• ½ red bell pepper, chopped
• 2-4 Campari tomatoes, chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. fennel seeds
• 2 cups chickpeas, cooked
• 2-3 Tbsp. sundried tomatoes in olive oil
• Salt and pepper to taste
• Sunflower seeds (garnish)
• Fennel greens, chopped (garnish)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the onion, garlic, fennel, and peppers to sauté
3. Once the vegetables are soft, add the tomatoes, spices, salt, and pepper
4. After 2-3 minutes, add the chickpeas and sundried tomatoes
5. Stir and let all ingredients become warm and incorporated
6. Garnish with sunflower seeds and fennel greens
7. Serve with pink hummus, sorghum, and harissa sauce
8. Enjoy