15 Ingredients
  • 1/4 medium red onion, minced
  • 1/2 medium fennel bulb, trimmed and cored
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
  • 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
  • 2 cups baby arugula
  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup kalamata olives, pitted (about 2 ounces)
  • 1/2 to 1 cup freshly shaved Parmigiano-Reggiano
  • 1 small garlic clove, peeled
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
Nutrition
496
25% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

50% 32

Saturated

32% 6

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 28

Fiber

47% 12

Sugars

- 11

Sugars, added

- 0

Protein

36% 18

Cholesterol

5% 14

Sodium

36% 855

Calcium

37% 370

Magnesium

15% 65

Potassium

12% 568

Iron

29% 5

Zinc

15% 2

Phosphorus

41% 286

Vitamin A

31% 278

Vitamin C

221% 199

Thiamin (B1)

10% 0

Riboflavin (B2)

11% 0

Niacin (B3)

7% 1

Vitamin B6

33% 0

Folate equivalent (total)

26% 104

Folate (food)

- 104

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

1% 0

Vitamin E

34% 5

Vitamin K

242% 290
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