Radicchio and Chickpea Salad


  • 1 small head radicchio
  • 2 15 oz cans chickpeas, rinsed and drained
  • 1 bunch green onions, trimmed
  • 1 medium carrot, shredded
  • 3 Tbsp. fresh parsley or cilantro
  • 3 Tbsp. Extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. toasted ground cumin

Sea salt and fresh ground 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.