BEL FIORE CITRUS SALAD WITH CRISPY CHICKPEAS

BEL FIORE CITRUS SALAD WITH CRISPY CHICKPEAS

Serving Size: 3-5

Paired with juicy citrus, sweet honey, and crispy chickpeas, this radicchio salad is approachable for anyone intimated by this bitter vegetable and enjoyed by all who have joined the radicchio revolution!

Adapted from Sophia Roe's Radicchio Party Recipe

 

I N G R E D I E N T S

CHICKPEAS
1 1/2 CUP cooked chickpeas from PNW Co-op
1 TBSP olive oil
1 TSP salt
1/2 TSP ground cumin

SALAD
1 HEAD bel fiore radicchio, thinly sliced
3 STEMS kale, stripped from the stem and thinly sliced
1 carrot, grated

DRESSING
1 TSP salt
1 CLOVE garlic
1 lemon, juiced
1 lime, juiced
1 orange, juiced
2 TSP honey
1 TSP whole grain mustard
3 shakes cayenne pepper flakes from Hayshaker Farm
1/4 CUP olive oil
Black pepper

P R O C E S S

  1. Preheat the oven to 400 degrees F. Place the chickpeas on a baking sheet and toss with olive oil, salt, and cumin. Roast for 10-15 minutes until slightly crispy but not dried out.

  2. Prepare the salad veggies and toss in a salad bowl.

  3. Whisk together the dressing ingredients.

  4. Top the veggies with chickpeas and dressing. Enjoy!

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