Chickpeas and Radicchio with Tahini Dressing Recipe
Photo: Alison Gootee
Serves 4
Ingredients
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)
Directions
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.
Ingredients
Directions
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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