Arugula, Chickpea, Roasted Pepper & Artichoke Salad

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.