Wilted Radicchio and Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 6 minutes; Cook: 14 minutes Ingredients:
1 tablespoon olive oil |
3/4 cup chopped red onion (1/2 small) |
2 large garlic cloves, minced |
2 teaspoons sugar |
3 canned anchovy fillets |
1 1/2 cups chopped radicchio (1 medium head) |
1/4 cup white wine vinegar |
1/4 teaspoon salt |
2 (16-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 8 minutes or until golden. Add sugar and anchovies; cook 2 minutes, breaking up anchovies with a wooden spoon. Add radicchio, vinegar, and salt; sauté 3 minutes or until radicchio wilts. Remove from heat. Stir in chickpeas and parsley. Serve warm.
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