Radicchio and Chickpea Salad

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Radicchio and Chickpea Salad

 

1 small head radicchio

2 15-ounce cans chickpeas, rinsed and drained

1 bunch scallions, trimmed, white and 1 inch of green cut into thin slices

1 medium carrot, shredded, about 3/4 cup

3 tablespoons fresh parsley

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons toasted, ground cumin

salt and freshly ground black pepper to taste

 

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 6 servings.