The sun wakes us up early with a glow that creeps in through the openings of the brown curtains, and remains throughout the day, growing brighter and warmer. A small breeze is a welcome relief on my way to work. The weather brings forth spring produce, and green is seen all around. I received some wonderful citrus this week, juicy and heavy from a long rest on the trees all winter. I gathered it along with the last fennel bulb in the refrigerator, and a can of chickpeas. In about three minutes, I had a lunch that paid tribute to the passing of winter, but was bursting with the brightness of spring.

Chickpea Salad with Orange and Fennel

Ingredients (for one): 
1/2 can of chickpeas, drained and thoroughly rinsed
1 medium orange, peeled and sliced (or one large orange, half peeled and sliced, and use the other half to squeeze over the salad)
1 very small fennel bulb, or a couple of layers, sliced
one sage stem (about 20 small leaves), chop if using larger leaves of sage
1/2 teaspoon champagne vinegar
1/2 teaspoon mushroom and sage olive oil (or extra virgin olive oil)
salt

Steps: 
1) Combine the chickpeas and fennel, toss with vinegar and olive oil. Gently incorporate your orange slices, and use some of the liquid from the bottom of the dish/bowl to soak them. You don’t want the slices to break apart, nor be drenched in oil or vinegar.
2) Add the salt, and adjust to your taste. Finish with the sage leaves, and enjoy.