LibreRecipes

Mediterranean Salad with Chickpeas and Arugula

Rating

Calories

479.0

Protein

22.0

Sodium

621.0

Fat

29.0

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, thinly sliced crosswise

1 cup cherry tomatoes, halved

1 8-ounce container small mozzarella balls, drained, halved

1 15-ounce can chickpeas (garbanzo beans), drained

1 cup thinly sliced red onion

4 cups arugula

Serve with: Wedges of lightly toasted rosemary focaccia. 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.