Whisk together the lemon juice, vinegar, cumin seeds and olive oil. Add the onion and garlic. Stir in the chopped parsley and fennel leaves.Mix the sliced fennel bulb in with the chickpeas. Pour the dressing over and leave to stand for at least an hour.Cut the courgettes into quarters length ways and fry them for 2-3 minutes in a little oil. Set aside to cool.Just before serving:stir the courgettes and piquanté peppers into the chickpea mix. Crumble feta over the top, if you prefer. Serve as an accompaniment to grilled fish or chicken.
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