Radicchio Chopped Salad with Toasted Chickpeas Recipe

Name: Radicchio Chopped Salad with Toasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 2 tablespoons extra-virgin olive oil; 5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips; 1 cup canned chickpeasdrained, rinsed and patted dry (about 9 ounces); 2 tablespoons Prosecco; 2 tablespoons white wine vinegar; 1 large garlic clove, minced; Salt and freshly ground pepper; 2 medium heads radicchio (3/4 pound), coarsely chopped; 2 bunches arugula (3/4 pound), coarsely chopped; 3 ounces aged provolone cheese, cut into thin shavings

Servings: persons

1 red bell pepper
2 tablespoons extra-virgin olive oil
5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
1 cup canned chickpeasdrained, rinsed and patted dry (about 9 ounces)
2 tablespoons Prosecco
2 tablespoons white wine vinegar
1 large garlic clove, minced
Salt and freshly ground pepper
2 medium heads radicchio (3/4 pound), coarsely chopped
2 bunches arugula (3/4 pound), coarsely chopped
3 ounces aged provolone cheese, cut into thin shavings

1
Preheat the broiler.
2
Roast the bell pepper under the broiler or over an open flame, turning, until charred all over.
3
Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes.
4
Peel, seed and core the pepper and cut it into 1/2-inch dice.
5
In a large skillet, heat 1 tablespoon of the olive oil.
6
Add the pancetta and cook over low heat, stirring, until lightly browned, about 8 minutes.
7
Using a slotted spoon, transfer the pancetta to a plate.
8
Add half the chickpeas to the skillet and cook over moderately high heat, shaking the skillet, until the chickpeas are lightly browned and slightly crisp, 3 to 4 minutes; transfer to a plate.
9
Repeat with the remaining chickpeas.
10
In a small bowl, combine the Prosecco with the vinegar, garlic and the remaining 1 tablespoon of olive oil.
11
Season with salt and pepper.
12
Preheat the oven to 400.
13
Return the pancetta and chickpeas to the skillet and rewarm them in the oven for 3 minutes.
14
In a large bowl, toss the radicchio with the arugula, provolone, pancetta, chickpeas and roasted red pepper.
15
Add the dressing, toss well and serve at once.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 red bell pepper, 2 tablespoons extra-virgin olive oil, 5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips, 1 cup canned chickpeasdrained, rinsed and patted dry (about 9 ounces), and more.

Yes, Radicchio Chopped Salad with Toasted Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio Chopped Salad with Toasted Chickpeas

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