Arugula, Chickpea, Roasted Pepper and Artichoke Salad Recipe

Name: Arugula, Chickpea, Roasted Pepper and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 3/4 cup sweet red bell peppers, roasted jarred, chopped, about 4 each; 6 ounces 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 ounces black olives pitted and sliced, about 1/4 cup; ⅔ cup parmesan, parmigiano-reggiano cheese, grated; 1 clove garlic peeled; 1/2 teaspoon salt or to taste; 1 1/2 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

Servings: persons

1/2 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
3/4 cup sweet red bell peppers, roasted jarred, chopped, about 4 each
6 ounces 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 ounces black olives pitted and sliced, about 1/4 cup
⅔ cup parmesan, parmigiano-reggiano cheese, grated
1 clove garlic peeled
1/2 teaspoon salt or to taste
1 1/2 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

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.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 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, 3/4 cup sweet red bell peppers, roasted jarred, chopped, about 4 each, and more.

Yes, Arugula, Chickpea, Roasted Pepper and Artichoke Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula, Chickpea, Roasted Pepper and Artichoke Salad

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