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Southern Living


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6 tablespoons olive oil

3 tablespoons white wine vinegar

3/4 teaspoon coarsely ground pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried crushed red pepper

2 (15.5-ounce) cans chickpeas, rinsed and drained*

2 medium fennel bulbs, thinly sliced

3 garlic cloves, minced

1/2 cup crumbled Gorgonzola cheese*

1/4 cup minced fresh Italian parsley

Garnish: fresh fennel fronds

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