Insalata di Radicchio e Ceci/Radicchio and Chickpea Salad

I love this salad as it is very, very easy to make, it is hearty and satisfying, it is perfect for colder weather and it is healthy. The toasted ceci/chickpeas add a nutty and meaty flavor to this salad. It turns out that these toasted chickpeas are a great replacement for croutons in any salad.

Out of curiosity I just checked on the health benefits of radicchio and found out something very interesting. Radicchio, according to an Italian study, was found to be one of the vegetables having the highest anti-oxidant content - rivaling blueberries! See this report for details. I already knew that ceci/chickpeas are high in fiber and protein. Add in a few other healthy ingredients and this is a bowlful of nutrition!

Insalata di Radicchio e Ceci/Radicchio and Chickpea Salad

radicchio (any kind)

ceci/chickpeas (canned and drained)

parmigiano reggiano

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.

Buon appetito!