Radicchio And Chickpea Salad

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Radicchio And Chickpea Salad

 

2 small 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

 

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.

Makes 4 to 6 servings.

 

 

 

 

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