chickpea radicchio wraps
Serves: serves 3-4 as an appetizer
  • 1 can of chickpeas, drained and rinsed
  • a good splash of olive oil
  • a good squeeze of lemon & a bit of the zest
  • ½ clove minced garlic
  • a few pinches of red pepper flakes
  • salt, pepper
Basil Parsley Oil:
  • 2 big handfuls of a mix of basil & parsley
  • ¼ cup olive oil
  • juice of half a lemon (about 3-4 tablespoons)
  • 1 tablespoon champagne vinegar
  • ½ clove of garlic, minced
  • ¼ teaspoon honey
  • salt & pepper
  • 1 small head of radicchio
  • chopped parsley & more red pepper flakes for garnish
  1. Mix all chickpea ingredients together & coarsely mash. Set aside in the fridge for 15-30 minutes (or make a day ahead). Taste & adjust seasonings.
  2. Make the basil-parsley oil by pulsing all ingredients together in a food processor. Taste & adjust.
  3. Spoon chickpea mix into radicchio cups and top with a little basil-parsley oil.
Recipe by Love and Lemons at