Warm Chickpea, Fennel And Parsley Salad

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1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained

1 large onion, quartered

12 thyme sprigs


2 garlic cloves, very finely chopped

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

2 celery ribs, finely chopped

1 small fennel bulb (3/4 pound)—halved, cored and finely chopped

3/4 cup loosely packed flat-leaf parsley leaves

1/2 cup finely chopped red onion

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