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Mediterranean Salad With Chickpeas And Arugula


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  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 fennel bulb halved lengthwise, and thinly sliced crosswise
  • 1 cup cherry tomatoes halved
  • 1 container small mozzarella balls - (8 oz) drained, halved
  • 1 can chickpeas - (15 oz) drained (a-k-a garbanzo beans)
  • 1 cup thinly-sliced red onion
  • 4 cups arugula


Servings 4


Step 1

Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.

Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.

This recipe yields 4 servings.

Serve with: Wedges of lightly toasted rosemary focaccia.

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