Radicchio salad with chickpeas, lemon-sesame vinaigrette
Recipe from Elena Faita
Ingredients
1 chopped raddicchio
100 gr of Viola Organic Dry Chickpea * and 100 gr of Viola Black Organic Chickpea * (soaked in water for 12 hours and cooked in water for 20-30 minutes, you will get between 375-425g of cooked chickpeas. )
6 small sliced Lebanese cucumbers
6 chopped mint leaves
Vinaigrette :
1 tbsp. grilled sesame seeds
2 tbsp. Mosto olive oil
2 tbsp. fresh lemon juice
2 tbsp. water
1 tsp. garlic sliced with mandolin
1 tsp. of Chardonnay wine vinegar
Salt and pepper
Method
Mix all the ingredients of the vinaigrette
In a large bowl, combine radicchio, chickpeas, cucumbers and mint. Add the vinaigrette and mix gently.
Delicious served with lamb or grilled chicken.
You can also replace the radicchio with romaine lettuce or spinach.
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