Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small   head  radicchio
  30      ounces        chickpeas -- rinsed and drained
   1      bunch         scallions -- sliced
                        --white and 1 inch of green
   1      medium        carrot -- shredded
   3      tablespoons   fresh parsley
   3      tablespoons   extra-virgin olive oil
   3      tablespoons   fresh lemon juice
   2      teaspoons     toasted ground cumin
                        kosher salt and freshly ground black
                        -- pepper

Preparation:

Separate leaves of Radicchio. Lay one on top of the other and cut into thin strips. Wash and drain in a colander or salad spinner. Put into a large bowl. Add chickpeas, scallions, carrot and parsley. Mix remaining ingredients in a small bowl. Pour over vegetables and toss well. Let sit at least 1 hour at room temperature before serving.