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

More From Oxmoor House

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wilted Radicchio and Chickpea Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy