| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bean-, Sal | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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