Arugula, Chickpea, Roasted Pepper and Artichoke Salad (#1783)

Serves
Ready
6
15
Minutes
Prep
Cook
15
Minutes
0
Minutes
Categories
Salads Side Healthy
Share This Recipe

Ingredients

For The Salad

  • 1/2 cup Red Onion minced
  • 1 small Fennel Bulb trimmed and cored, or 1/2 large fennel
  • 15 oz Chickpeas (Garbanzo Beans) 1 can, rinsed and well drained
  • 3/4 cup Roasted Sweet Red Bell Peppers jarred, chopped, about 4 each
  • 6 oz Artichoke Hearts marinated, 1 jar, rinsed, drained, and quartered, if whole
  • 3 cups Arugula (Roquette) baby
  • 3/4 cup Parsley Leaves flat and fresh
  • 2 oz Black Olives pitted and sliced, about 1/4 cup
  • 2/3 cup Parmesan Cheese

For The Dressing

  • 1 clove Garlic peeled
  • 1/2 tsp Salt or to taste
  • 1 1/2 tsp Orange Zest freshly grated
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Lemon Juice fresh
  • 1 Black Pepper freshly ground to taste
  • 5 tablespoons Extra-Virgin Olive Oil

Directions

  1. To make the salad:
  2. Soak the minced onions in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
  3. Meanwhile, make the dressing:
  4. Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.
  5. Put the paste in a bowl and add the orange zest, vinegar, lemon juice, salt and black pepper, to taste.
  6. Slowly whisk in the olive oil, make a slightly thick dressing.
  7. Thinly slice the fennel lengthwise.
  8. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing.
  9. Evenly arrange the olives and shave the parmigiano-reggiano over the top.
Source: {{url}}