Radicchio And Chickpea Salad (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bean-, Sal | 6 | Servings | |
INGREDIENTS
| 2 | Head Radicchio | |
| 30 | oz | Chickpeas, rinsed and |
| drained | ||
| 1 | Scallions, sliced white and | |
| 1 inch of green | ||
| 1 | Carrot, shredded | |
| 3 | T | Fresh parsley |
| 3 | T | Extra-virgin olive oil |
| 3 | T | Fresh lemon juice |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 569.3mg
Potassium: 394.4mg
Carbohydrates: 23.3g
Fiber: 8.2g
Sugar: 1g
Protein: 8.9g