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Antipasti Salad

Vegetarian • Gluten free • 20 mins to make • Serves 4-6


1 (6-ounce) jar Artichoke hearts
2 cups Baby arugula
1 (15-ounce) can Chickpeas
1/2 Fennel, medium bulb
1 cup Flat-leaf parsley, fresh leaves
1 Garlic clove, small
1 tsp Orange, zest
1/4 Red onion, medium


1/4 cup Kalamata olives, pitted

Baking & Spices

1 Black pepper, Freshly ground
1 1/2 tsp Kosher salt
4 Red peppers, chopped (about 3&4 cup), jarred roasted sweet

Oils & Vinegars

1/3 cup Olive oil, extra-virgin
2 tbsp White wine vinegar


1/2 cup Parmigiano-reggiano

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