Tangy Chopped Braai Summer Salad

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Ingredients

• 1/4 c. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, chopped
• 2 Persian cucumbers, chopped
• 1 small fennel bulb, chopped, plus 1/4 cup fronds
• 1/4 small red onion, chopped
• 1 (15-ounce) can chickpeas, rinsed
• 1 c. fresh flat-leaf parsley leaves
• 1 c. fresh basil leaves, torn

Directions

1. Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.

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