Ingredients Jump to Instructions ↓

  1. 2 small head radicchio

  2. 30 ounces chickpeas -- rinsed and drained

  3. 1 bunch scallions -- sliced --white and 1 inch of green

  4. 1 medium carrot -- shredded

  5. 3 tablespoons fresh parsley

  6. 3 tablespoons extra-virgin olive oil

  7. 3 tablespoons fresh lemon juice

  8. 2 teaspoons toasted ground cumin kosher salt and freshly ground black -- pepper

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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