Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette

large ones cut in half and small ones left whole

Queen, drained

peeled

trimmed, hard stems discarded, bulbs cut in half

ideally a Spanish pedro ximénez-based one - I used Sotaroni from Brindisa

toasted and lightly ground

ie, from 1 lemon

finely chopped