Wilted Radicchio and Chickpea Salad

recipe
Prep: 6 minutes; Cook: 14 minutes

A quick sauté tames the bitter flavor of the radicchio. The combination of robust flavors in this warm salad pairs well with a variety of roasted or grilled meats, such as lamb, beef, and chicken.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 239
Fat 7.1 g
Satfat 0.6 g
Protein 9.6 g
Carbohydrate 36.7 g
Fiber 7.9 g
Cholesterol 3 mg
Iron 3.5 mg
Sodium 492 mg
Calcium 99 mg

Ingredients

1 tablespoon olive oil
3/4 cup chopped red onion (1/2 small)
2 large garlic cloves, minced
2 teaspoons sugar
3 canned anchovy fillets
1 1/2 cups chopped radicchio (1 medium head)
1/4 cup white wine vinegar
1/4 teaspoon salt
2 (16-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 8 minutes or until golden. Add sugar and anchovies; cook 2 minutes, breaking up anchovies with a wooden spoon. Add radicchio, vinegar, and salt; sauté 3 minutes or until radicchio wilts. Remove from heat. Stir in chickpeas and parsley. Serve warm.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006
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