Mediterranean Salad With Chickpeas And Arugula

By á-174942

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

Details

Servings 4

Preparation

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.