Radicchio and chickpea salad (hl)

6 Servings

Ingredients

Quantity Ingredient
2 smalls Head Radicchio
30 ounces Chickpeas; rinsed and drained
1 bunch Scallions; sliced, white and 1 inch of green
1 medium Carrot; shredded
3 tablespoons Fresh parsley
3 tablespoons Extra-virgin olive oil
3 tablespoons Fresh lemon juice
2 teaspoons Toasted ground cumin
Kosher salt and freshly ground black pepper

Directions

Separate leaves of Radicchio. Lay one on top of the other and cut into thin strips. Wash and drain in a colander or salad spinner. Put into a large bowl. Add chickpeas, scallions, carrot and parsley.

Mix remaining ingredients in a small bowl. Pour over vegetables and toss well. Let sit at least 1 hour at room temperature before serving.

Yield: 6 servings

Nutritional information: 419 calories and 12.7 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF097 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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