All Recipes

Radicchio Salad with Green Olives, Chickpeas, and Parmesan

Radicchio Salad with Green Olives, Chickpeas, and Parmesan
  • Category

    Side Dish

  • Cusine



1/4 cup sunflower seeds

1 large or 2 small heads radicchio

1 16-ounce can green olives

1 16-ounce can chickpeas, drained and rinsed

1 cup finely grated Parmesan cheese

3 tablespoons balsamic vinegar

4 tablespoons olive oil

1/4 teaspoon salt, plus more to taste

1/8 teaspoon fresh-ground black pepper, plus more to taste


Add the sunflowers seeds to a small, dry skillet. Toast over medium heat, stirring occasionally, until the seeds look toasted around the edges and smell fragrant. Transfer the seeds to a bowl to cool.

Peel away and discard a layer or two of the outer leaves if they are looking wilted or battered. Cut the head of radicchio into quarters through the root. Trim away the root. Cut each quarter cross-wise into strips 1- to 1/2-inch thick. Transfer to a large mixing bowl. Add the chopped green olives, chickpeas, and 3/4 cup of the cheese to the bowl with the radicchio.

Whisk together the vinaigrette of balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss gently until the ingredients are evenly coated. If the cheese clumps together, break it apart with a spatula and stir in. 5 Let the salad stand at least 10 minutes or up to an hour. This gives the flavors time to combine and mellow.

Taste a forkful of the salad and add additional salt and pepper, if needed. Serve the salad on individual plates or one shared platter. Top with the remaining cheese and the toasted sunflower seeds. This salad is best served within an hour of preparation, but leftovers are quite good for several days and make a great lunch salad. Store in an airtight container in the fridge.