MEDITERRANEAN SALAD WITH CHICKPEAS AND ARUGULA

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Mediterranean Salad with Chickpeas and Arugula image

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Buffet     Mozzarella     Fennel     Arugula     Chickpea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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