Chickpea and Fennel Salad

I had this dish at the Laughing Seed, a vegetarian restaurant in Asheville, NC. I think I have re-created it in my own way. It is fresh, simple and yummy!

• 2 cups fresh cooked and chilled chickpea/garbanzo beans (canned won't taste as good, you can cook a big batch ahead of time and save left overs in freezer for hummus another day!)
  
• 2 fennel bulbs
• 3 lemons juiced
• 2 Tb olive oil
• 1 Tb garlic powder
• 1/2 tsp or less cayenne pepper
• 1 Tb raw coconut or raw apple cider vinegar
• 1 Tb Himalayan sea salt
• 1 dash of onion powder (optional)
• (you can also add onion, bell pepper and tomato if you want more color and flavor)
  

Rinse fennel and beans. Remove core of fennel and thinly slice and then lightly dice, do not mince, you just don't want them too big! Put everything in a bowl and mix, let chill for a while and then serve. I like to use a container instead of a bowl so I can shake everything instead of stirring and then it's ready to put in the refrigerator.

Enjoy!