Insalata di Radicchio e Ceci/Radicchio and Chickpea Salad
radicchio (any kind)
ceci/chickpeas (canned and drained)
good quality olive oil
your choice of vinegar (I prefer red wine or balsamic with this recipe)
salt & pepper
Chop enough radicchio for the number of people you want to feed.
Use a small handful of ceci for each person. Put ceci in a skillet over medium flame and let them dry out well, stirring frequently so that they don't stick. When they seem like they are getting really dry and sticking, add a touch of olive oil and stir well. Allow the ceci, while stirring frequently, to brown. (Alternatively, you can keep browning the ceci without olive oil. They will stick and make a lot of mess in the pan to clean up, but it if you are trying to cut out fats, then this is an option.)
Using a vegetable peeler, shave a small amount of parmigiano and add to the radicchio. Add salt, pepper, olive oil and vinegar to taste. Toss in warm (or cooled) ceci.
This is my entry for The Heart of the Matter, this month hosted by Lucullian Delights. They had a call for quick and easy recipes for this hectic holiday time, and I think this qualifies! Check out the round-up of other entries around Christmas.