Serves 4


  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 scallions, thinly sliced
  • 3 Tbsp. chopped parsley or cilantro
  • 1 large clove garlic, chopped
  • Finely grated zest of 1 lemon
  • 1½ Tbsp. lemon juice
  • ½ tsp. ground cumin
  • ½ tsp. sea salt
  • ¼ tsp. crushed red pepper flakes
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. tahini
  • 1½ to 2 cups very thinly sliced radicchio from 1 to 2 heads
  • Roasted pine nuts, for garnish (optional)


    Active time: 10 minutes
    Total time: 20 minutes

    Place chickpeas in a skillet with enough water to cover and bring to a simmer over low heat. When heated through, about 4 minutes, drain and set aside.

    Meanwhile in a large bowl, combine scallions, parsley, garlic, lemon zest, lemon juice, cumin, salt and red pepper flakes. Whisk in olive oil and tahini. Add reserved chickpeas and toss to coat.

    Place radicchio in a serving bowl. Add warm chickpea mixture, top with toasted pine nuts if using and serve.

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