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Radicchio Salad With Green Olives, Chickpeas, and Parmesan
Radicchio Salad With Green Olives, Chickpeas, and Parmesan
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Prep Time:
15 minutes
Total Time:
25 minutes
Vibrant radicchio salad with olives, chickpeas, and Parmesan. Simple to make, pairs perfectly with chicken or fish.
Ingredients:
  • 1/4 cup sunflower seeds
  • 1 large or 2 small heads radicchio (10 to 12 ounces)
  • 1 16-ounce can green olives (look for California ripe green olives), drained, rinsed, and roughly chopped (6 ounces or 1 1/3 cup dry olives)
  • 1 16-ounce can chickpeas, drained and rinsed
  • 1 cup finely grated Parmesan cheese
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon fresh-ground black pepper, plus more to taste
Instructions:
  • Toast the sunflower seeds in a small dry skillet over medium heat, stirring occasionally, until fragrant and golden brown. Transfer to a bowl to cool before using. (Toasted sunflower seeds can be made ahead and stored in an airtight container at room temperature.)
  • Prepare the radicchio: Remove any wilted or damaged outer leaves. Cut the radicchio into quarters, remove the root, and slice each quarter into 1- to 1/2-inch strips. Place in a large mixing bowl.
  • Stir in the olives, chickpeas, and 3/4 cup of cheese.
  • Prepare the vinaigrette by whisking balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and gently toss until well coated, ensuring the cheese is evenly distributed. Break apart any clumps of cheese with a spatula if needed.
  • Allow the salad to rest for 10 minutes to 1 hour to enhance the flavors and meld together beautifully.
  • Taste the salad and adjust seasoning with salt and pepper if necessary. Plate individually or on a shared platter. Sprinkle with remaining cheese and toasted sunflower seeds. Enjoy within an hour, or store leftovers in the fridge for future lunches in an airtight container.

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