Fennel-And-Chickpea Salad

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1 large fennel bulb

1 (15 1/2-ounce) can chickpeas, drained

1 (7-ounce) bottle roasted red bell peppers, drained and chopped

1 1/2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

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