500 ml potatoes, quartered 2 cup
250 ml carrots, sliced 1 cup
250 ml fennel bulb 1 cup
1 large can chickpeas, rinsed & drained
125 ml red onion, chopped 1/2 cup
125 ml roasted red peppers, drained & chopped 1/2 cup
125 ml fresh parsley, chopped 1/2 cup
50 ml red wine vinegar 4 tbsp
45 ml olive oil 3 tbsp
1 garlic clove, minced
4 hard-boiled eggs, peeled
Cook potatoes in medium pot of boiling salted water for 4 minutes. Add carrots and cook until all vegetables are tender-crisp, about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well. Combine potatoes, carrots, fennel bulb, chickpeas, red onion, roasted peppers and parsley in large bowl.
Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.
Cut eggs in half lengthwise. Separate yolks from whites. Chop egg whites; mix into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble yolks over salad. Serve at room temperature or cover and chill up to 4 hours.
Serves 4