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Mediterranean Salad with Arugula and Chickpeas
Mediterranean Salad with Arugula and Chickpeas
(Insalata Mediterranea con Rucola e Ceci)
 
 
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, thinly sliced crosswise
1 cup cherry tomatoes, halved
One 8-ounce container small mozzarella balls, drained, halved
One 15-ounce can chickpeas (garbanzo beans), drained
1 cup thinly sliced red onion
4 cups arugula

Directions:

Whisk first 6 ingredients in small bowl to blend.

Gradually whisk in olive 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. Serves 4.

That's it!
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