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
316
16% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

33% 21

Saturated

22% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

8% 23

Carbs (net)

- 16

Fiber

29% 7

Sugars

- 5

Sugars, added

- 0

Protein

23% 12

Cholesterol

3% 10

Sodium

23% 545

Calcium

24% 241

Magnesium

9% 38

Potassium

6% 292

Iron

18% 3

Zinc

10% 1

Phosphorus

26% 181

Vitamin A

12% 111

Vitamin C

51% 46

Thiamin (B1)

4% 0

Riboflavin (B2)

6% 0

Niacin (B3)

3% 1

Vitamin B6

13% 0

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

18% 3

Vitamin E

17% 3

Vitamin K

159% 191

Sugar alcohols

- 0

Water

- 112
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