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Wilted Radicchio and Chickpea Salad

Yield 4 servings (serving size: 1 cup)
Prep: 6 minutes; Cook: 14 minutesA 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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection