Title: Radicchio and Chickpea Salad (Hl)
Categories: Bean-, Sal
Yield: 6 Servings

2 sm Head Radicchio
30 oz Chickpeas; rinsed and
-drained
1 bn Scallions; sliced, white and
-1 inch of green
1 md Carrot; shredded
3 tb Fresh parsley
3 tb Extra-virgin olive oil
3 tb Fresh lemon juice
2 ts 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 MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997