1 can chickpeas, drained
1 celery stalk, finely sliced
1/2 cup fennel, finely sliced
1 garlic clove, crushed with some salt
2 tb lemon juice
2 tb olive oil
3 tb parsley, torn
Boil a kettle and pour the water over the chickpeas in a bowl. Combine the other ingredients, then drain the chickpeas and throw them in as well. Stir and sit a little. Suits grilled lamb.
Possible additions: sliced black olives, canned tuna if you want a meal in itself.
Source: Bill's food
