Chick pea and radicchio salad is a great way to add more beans to your diet.
Seems like everyone is looking for “bean recipes” these days. Not only are beans and other legumes healthy for your body and the planet, but as a meat substitute they save you money.
The problem is that a lot of people have unpleasant associations with beans. Even if you don’t, chances are good that you get push back from your family when you attempt to add beans to the menu.
At least, that is my experience.
But I’ve had some success when I find a great recipe. The following salad has proved to be a winner in my toolbox of meatless meals and hopefully you’ll find it as tasty and filling as me.
A Giada Chick Pea and Radicchio Salad
The following salad sounded great to me so I ran out and bought the ingredients.
And it was great – plenty for two people as a salad for lunch or generous side for dinner.
But the one thing I didn’t like was the canned beans. Even after rinsing and draining, they tasted mushy.
I like to cook my own beans for that very reason. But if you don’t have the time or energy to cook your own beans, substitute canned chick peas or black beans, as these varieties tend to be firmer.
Recipe adapted from Giadzy
Chick Pea and Radicchio Salad
- 3 c. chopped romaine lettuce
- 2 c. chopped radicchio
- ½ c. canned chick peas, rinsed and drained
- 5 oz. sundried tomatoes packed in oil, drained and diced
- 4 T. olive oil
- 2 T, red wine vinegar
- ½ tsp. salt
- ¼ tsp. ground black pepper
- mix lettuce and radicchio with sundried tomatoes and chick peas.
- in small container, whisk together olive oil, vinegar, and salt.
- When ready to serve, pour salad dressing over salad and toss thoroughly. Top with fresh ground pepper.