1 (15-ounce) can chickpeas, rinsed and drained
4 scallions, thinly sliced
3 Tbsp. chopped parsley
1 large clove garlic, chopped
Finely grated zest of 1 lemon
1 ½ Tbsp. lemon juice
½ tsp. ground cumin
½ tsp. sea salt
¼ tsp. crushed red pepper flakes
3 Tbsp. extra-virgin olive oil
3 Tbsp. tahini
2 cups very thinly sliced radicchio, from 1-2 heads
Toasted pine nuts or slivered almonds, for garnish
1. Place chickpeas in a skillet with enough water to cover and bring to a simmer over low heat. When heated through, about 4 minutes, drain and set aside.
2. Meanwhile, in a large bowl, combine scallions, parsley, garlic, lemon zest, lemon juice, cumin, salt, and red pepper flakes. Whisk in olive oil and tahini. Add chickpeas and toss to coat.
3. Place radicchio in a serving bowl. Add warm chickpea mixture, top with toasted nuts and serve.
Adapted from Deborah Madison, Oprah, January 2015