Arugula, Chickpea, Roasted Pepper & Artichoke Salad
:)
Yield
6 servingsPrep
15 minCook
0 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salad | |||
| ½ | cup |
red onion
minced |
|
| 1 | small |
fennel bulb
trimmed and cored, or 1/2 large fennel |
*
|
| 15 | ounces |
chickpeas (garbanzo beans)
1 can, rinsed and well drained |
|
| ¾ | cup |
roasted red bell peppers
jarred, chopped, about 4 each |
|
| 6 | ounces |
artichoke hearts
marinated, 1 jar, rinsed, drained, and quartered, if whole |
|
| 3 | cups |
arugula (roquette)
baby |
|
| ¾ | cup |
parsley leaves
flat and fresh |
|
| 2 | ounces |
black olives
pitted and sliced, about 1/4 cup |
|
| ⅔ | cup |
Parmesan cheese
|
|
| For the dressing | |||
| 1 | clove |
garlic
peeled |
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 ½ | teaspoons |
orange zest
freshly grated |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 5 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salad: | |||
| 118 | ml |
red onion
minced |
|
| 1 | small |
fennel bulb
trimmed and cored, or 1/2 large fennel |
*
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, rinsed and well drained |
|
| 177 | ml |
roasted red bell peppers
jarred, chopped, about 4 each |
|
| 173.4 | ml/g |
artichoke hearts
marinated, 1 jar, rinsed, drained, and quartered, if whole |
|
| 7.1E+2 | ml |
arugula (roquette)
baby |
|
| 177 | ml |
parsley leaves
flat and fresh |
|
| 57.8 | ml/g |
black olives
pitted and sliced, about 1/4 cup |
|
| 158 | ml |
Parmesan cheese
|
|
| For the dressing: | |||
| 1 | clove |
garlic
peeled |
|
| 2.5 | ml |
salt
or to taste |
|
| 7.5 | ml |
orange zest
freshly grated |
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 75 | ml |
olive oil, extra-virgin
|
|
Directions
To make the salad:
Soak the minced onions in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing:
Smash the garlic clove, sprinkle with ½ teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.
Put the paste in a bowl and add the orange zest, vinegar, lemon juice, salt and black pepper, to taste.
Slowly whisk in the olive oil, make a slightly thick dressing.
Thinly slice the fennel lengthwise.
Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing.
Evenly arrange the olives and shave the Parmigiano-Reggiano over the top.
