Radicchio And Chickpea Salad

Course : Beans
Serves: 6
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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
1 teaspoon kosher salt
1 teaspoon black pepper

Preparation / Directions:

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.

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