Recipe - Radicchio And Chickpea Salad (Hl)

2 small Head Radicchio
30 ounce Chickpeas; rinsed and
drained
1 bn Scallions; cut or sliced up , white and
1 inch of green
1 md Carrot; shredded
3 tablespoon Fresh parsley
3 tablespoon Extravirgin olive oil
3 tablespoon Fresh lemon juice
2 teaspoon Toasted ground cumin
Kosher salt and freshly
ground black pepper

Separate leaves of Radicchio. Lay one on top of the other and cut into thin
strips. Wash and drain in a colander or salad spinner. Put into a large
bowl. Add chickpeas, scallions, carrot and parsley.

Mix remaining ingredients in a small bowl. Pour over vegetables and toss
well. Let sit at least 1 hour at room temperature before serving.

Yield: 6 servings

Nutritional information: 419 calories and 12.7 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHF097

Posted to MCRecipe Digest V1 #799 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997