Arugula, Chickpea, Roasted Pepper & Artichoke Salad
Submitted by happyzhangbo
Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
25 minThis stunning salad brings together the best of Mediterranean ingredients in one colorful, flavor-packed bowl.
Peppery arugula mingles with protein-rich chickpeas, sweet roasted red peppers, and tangy marinated artichokes, all tossed in a bright citrus vinaigrette spiked with orange zest.
Shaved Parmesan and briny olives finish it off with salty, umami richness.
Kitchen Tips
- Soak the onions: This removes their harsh bite and leaves behind sweet crunch
- Make a garlic paste: Mashing garlic with salt creates a smooth base that blends seamlessly into the dressing
- Slice fennel thin: A mandoline or sharp knife ensures delicate, crisp pieces
- Rinse jarred ingredients: This removes excess brine and oil for better flavor balance
- Toss gently: Add dressing just before serving to keep arugula perky
Variations
- Swap white beans (cannellini) for chickpeas for a creamier texture
- Add cherry tomatoes or cucumber for extra freshness
- Top with grilled chicken or shrimp for a complete meal
Ingredients
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.
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