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