Mediterranean Salad with Chickpeas and Arugula

Name: Mediterranean Salad with Chickpeas and Arugula
Yield: 4 Servings
Ingredients: 3 tablespoons red wine vinegar; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh oregano; 1/2 teaspoon grated orange peel; 1/2 teaspoon fennel seeds; 1/2 teaspoon dried crushed red pepper; 1/4 cup extra-virgin olive oil; 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

By Brooke Dojny and Melanie Barnard

March 31, 2004

Recipe notes