Mediterranean Salad with Chickpeas and Arugula


  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons chopped fresh oregano
  • ½ teaspoon grated orange peel
  • ½ teaspoon fennel seeds
  • ½ teaspoon dried crushed red pepper
  • ¼ cup extra-virgin olive oil
  • + 6 more ingredients
    • 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

1. 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. 2. Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.

View full recipe at SpringPad


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