Chick pea salad with radicchio, raisins and pecorino
Recipe from Stefano Faita
Ingredients
4 Portions
225g of grapes (green grapes with black chickpeas; red grapes with regular chickpeas)
125g “Viola Organic” dry regular chickpeas or black or 225g of canned chickpeas
100g pecorino savello cheese in small cubes
150g finely chopped radicchio
1 small fennel finely sliced
2 tablespoons chopped chives
3 tablespoons roasted pine nuts
6 tablespoons Mosto unfiltered olive oil
3 tablespoons balsamic vinegar or Forum Chardonnay wine vinegar
Salt and pepper
Method
Chickpea preparation
Wash and drain the chickpeas.
In a large bowl, cover the chickpeas with water and soak for 12 hours in a cool place.
Drain the soaked chickpeas with a colander and rinse again.
Cook the chickpeas for 30 minutes (45 minutes for black chickpeas)
Salad preparation
Cut the grapes in 2 and mix all the ingredients in a large bowl.
Garnish the salad with olive oil and balsamic vinegar or white wine vinegar.
Season to taste with salt and pepper.
Enjoy your meal!
Share
