Wilted Radicchio and Chickpea Salad

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

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Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 7.1g
  • Saturated fat: 0.6g
  • Protein: 9.6g
  • Carbohydrate: 36.7g
  • Fiber: 7.9g
  • Cholesterol: 3mg
  • Iron: 3.5mg
  • Sodium: 492mg
  • Calcium: 99mg


  • 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


  1. 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.
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