Arugula, Chickpea, Roasted Pepper and Artichoke Salad

• 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
• 23 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.

red onion, fennel, chickpeas, sweet red bell peppers, hearts, arugula, parsley, black olives, parmesan, clove garlic, salt, orange zest freshly, white wine vinegar, lemon juice fresh, black pepper, olive oil

Taken from recipeland.com/recipe/v/arugula-chickpea-roasted-pepper-50524 (may not work)