Recipe information
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
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Preparation
Step 1
Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.