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