Mediterranean Salad With Arugula And Chickpeas

1. Whisk first 6 ingredients in small bowl to blend.

2. Gradually whisk in olive oil.

3. Season dressing with salt and pepper.

4. Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl.

5. Add dressing; toss to coat and serve.

6. Serves 4.

7. That's it!

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Nutrient	Quantity
Total fats	74.3466 g
Protein	110.8434 g
Carbohydrates	211.7861 g
Energy	1925.9646 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9352 g
Water	461.9181 g
Aspartic acid	7.4913 g
Calcium, Ca	716.012 mg
Lutein + zeaxanthin	2975.1781 g
Fiber, total dietary	43.6591 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1329.5038 g
Niacin	7.9109 mg
Vitamin A, RAE	178.3255 g
Arginine	6.0157 g
Riboflavin	1.1251 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0373 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	11.3086 g
Sodium, Na	261.3039 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7487 g
Total lipid (fat)	74.3466 g
Manganese, Mn	64.7375 mg
Fructose	2.1318 g
Proline	2.678 g
Fatty acids, total saturated 16:0	7.9888 g
Sucrose	1.6386 g
Choline, total	469.3547 mg
Sugars, total	40.8362 g
Serine	3.169 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.4318 g
Fatty acids, total saturated 20:4 undifferentiated	0.1195 g
Vitamin B-6	2.2036 mg
Selenium, Se	39.4078 g
Ash	13.5977 g
Fatty acids, total saturated 18:1 undifferentiated	42.9439 g
Pantothenic acid	5.3713 mg
Phenylalanine	3.3817 g
Copper, Cu	2.713 mg
Betaine	0.882 mg
Thiamin	1.8281 mg
Retinol	68 g
Methionine	0.8238 g
Iron, Fe	20.5219 mg
Carbohydrate, by difference	211.7861 g
Phosphorus, P	1269.8301 mg
Folate, total	1827.0443 g
Tocopherol, gamma	1.9134 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	2.7175 g
Cholesterol	113.3333 mg
Valine	2.6729 g
Fatty acids, total saturated 18:2 undifferentiated	13.4199 g
Glycine	2.653 g
Carotene, alpha	1.7625 g
Glucose (dextrose)	3.266 g
Fatty acids, total saturated 14:0	0.0381 g
Zinc, Zn	11.409 mg
Isoleucine	2.7016 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	0.0172 g
Fatty acids, total polyunsaturated	14.6421 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	4.4912 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	2451.6513 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	1827.0443 g
Tryptophan	0.6372 g
Vitamin C, total ascorbic acid	40.0108 mg
Phytosterols	156.52 mg
Galactose	0.009 g
Fatty acids, total polyunsaturated 18:1 c	0.0427 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	1.5802 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	184.762 g
Fatty acids, total saturated	9.7871 g
Histidine	1.7321 g
Fatty acids, total monounsaturated	43.9302 g
Threonine	2.357 g
Folate, food	1827.0443 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	1.045 g
Vitamin E (alpha-tocopherol)	12.826 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	358.2323 mg
Lysine	4.2303 g
Potassium, K	3320.721 mg
Cystine	0.8524 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Oregano	2 tablespoons	15.9	4.1352	0.2568
fennel seed	0.5 teaspoon	3.45	0.5229	0.1487
red pepper	0.5 teaspoon	0.625	0.1377	0.0069
cherry tomato	1 cup	201.7333	0	1.1333
red wine vinegar	3 tablespoons	8.493	0.1207	0
orange peel	0.5 teaspoon	0.97	0.25	0.002
red onion	1 cup	64	14.944	0.16
chickpea	1 can	1133.4333	188.7556	18.1109
fennel bulb	1 halved	0	0	0
mozzarella ball	8 ounces	201.7333	0	1.1333
arugula	4 cups	20	2.92	0.528
italian parsley	2 tablespoons	201.7333	0	1.1333