mediterranean-salad-with-chickpeas-and-arugula-109371.json

{
    "directions": [
        "Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.",
        "Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Tomato",
        "Side",
        "No-Cook",
        "Vegetarian",
        "Quick & Easy",
        "Buffet",
        "Mozzarella",
        "Fennel",
        "Arugula",
        "Chickpea",
        "Spring",
        "Healthy",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Mediterranean Salad with Chickpeas and Arugula",
    "url": "http://www.epicurious.com/recipes/food/views/mediterranean-salad-with-chickpeas-and-arugula-109371"
}