Mediterranean Salad With Chickpeas And Arugula

Mediterranean Salad With Chickpeas And Arugula
Mediterranean Salad With Chickpeas And Arugula

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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