1 can (19 oz.) chickpeas, drained & rinsed
2 cups tomatoes, chopped into large chunks
2 cups cucumber, unpeeled & chopped
2/3 cup fennel, diced
1 red onion, chopped
1/4 cup fresh mint chopped
3 Tbsp fresh lemon juice
2 Tbsp chicken broth
2 Tbsp extra-virgin olive oil
1-1/4 tsp ground cumin
1-1/4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
mint sprigs for garnish (optional)
Combine and blend together, chickpeas, tomato, cucumber, fennel, onion and 1/4 cup mint.
In separate bowl, blend lemon juice, broth, oil, cumin, paprika, salt and peppers. Drizzle over other mixture and toss to coat.
Let stand for 30 minutes before serving at room temperature.