Warm Turmeric Chickpea & Radicchio Salad w/ Mustard Vinaigrette

Warm Turmeric Chickpea & Radicchio Salad w/ Mustard Vinaigrette
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Yields: 2-3 servings

Ingredients:

• 1-2 tablespoon oil of choice (we’re using avocado oil)

• 1 can (15oz) chickpeas, drained, rinsed, and lightly dried off

• 1 head of radicchio, torn

• 2 tablespoons shaved almonds

• 1 tablespoons coconut aminos (or low sodium soy sauce or tamari)

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika

• 1/2 teaspoon course ground black pepper

• 1/4 teaspoon cinnamon

• 1/4 teaspoon kosher salt (plus more to taste)

• pinch of red pepper flakes (optional)

Garnishes:

• 6 scallions, thinly sliced (or 1/2 cup leafy herbs)

• 2 clementines (or 1 small orange), chopped into small pieces (approx. 1/2”x1/2”)

Directions:

Step 1
In a medium bowl, season the drained, rinsed and dried off chickpeas with all your spices (turmeric, paprika, cinnamon, salt, pepper, and optional red pepper flakes) and stir well to coat evenly.

Step 2
In a large skillet on med-high heat, add 1-2 tablespoons oil, then add spiced chickpeas and sauté until they begin to pop and crisp up, about 6-8 minutes. (To achieve crispier results, avoid over-stirring!). Once chickpeas are lightly crispy and begin to darken in color, turn off the stove, add 2 tablespoons shaved almonds and 1 tablespoon coconut aminos (or low sodium soy sauce) to the hot skillet. Stir until well combined.

Step 3
Tear radicchio into pieces. In a large bowl, toss radicchio with scallions and clementines or oranges (or alternative garnishes of choice), and a couple tablespoons of mustard vinaigrette, (recipe below).

To serve
Divvy out dressed radicchio, scallion and clementine mixture into individual bowls, top each bowl with a few large spoonfuls of warm crispy chickpeas and almonds.

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Mustard Vinaigrette
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Ingredients:

• 1/2 cup olive oil

• 1 lemon, juice & zest

• 1 tablespoon dijon or grainy mustard

• 1 clove garlic, grated

• 1/4 tsp red pepper flakes

• salt & pepper to taste

Directions:

In a jar, combine all ingredients and shake vigorously. Store in an airtight container in the fridge for 7-10 days.

Enjoy!

Photography, Food Styling, and Recipe Development by Renee Sandoval.