Radicchio Chopped Salad with Toasted Chickpeas

Name: Radicchio Chopped Salad with Toasted Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 255 grams cup canned chickpeas--drained, rinsed and patted dry (about; 1 large garlic clove, minced; 2 Tbsps extra-virgin olive oil; 142 grams pancetta, sliced 1/4 inch thick and cut into thin strips; 85 grams aged provolone cheese, cut into thin shavings; 340 grams medium heads radicchio , coarsely chopped; 1 red bell pepper; 6 servings Salt and freshly ground pepper; 2 Tbsps white wine vinegar; 2 Tbsps Prosecco

Radicchio Chopped Salad with Toasted Chickpeas might be a good recipe to expand your side dish recipe box. This gluten free recipe serves 6. One portion of this dish contains approximately 11g of protein, 19g of fat, and a total of 280 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have prosecco, salt and pepper, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat the broiler. Roast the bell pepper under the broiler or over an open flame, turning, until charred all over.

Ingredients you will need

Bell Pepper

Equipment you will use

Broiler

Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes. Peel, seed and core the pepper and cut it into 1/2-inch dice.

Ingredients you will need

Pepper

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Bowl

In a large skillet, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

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Frying Pan

Add the pancetta and cook over low heat, stirring, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Add half the chickpeas to the skillet and cook over moderately high heat, shaking the skillet, until the chickpeas are lightly browned and slightly crisp, 3 to 4 minutes; transfer to a plate. Repeat with the remaining chickpeas.

Ingredients you will need

Chickpeas

Equipment you will use

Frying Pan

In a small bowl, combine the Prosecco with the vinegar, garlic and the remaining 1 tablespoon of olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Prosecco

Vinegar

Garlic

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Bowl

Preheat the oven to 40

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Oven

Return the pancetta and chickpeas to the skillet and rewarm them in the oven for 3 minutes. In a large bowl, toss the radicchio with the arugula, provolone, pancetta, chickpeas and roasted red pepper.

Ingredients you will need

Roasted Red Peppers

Chickpeas

Provolone

Radicchio

Pancetta

Arugula

Equipment you will use

Frying Pan

Bowl

Oven

Add the dressing, toss well and serve at once.

Make Ahead: The salad and Prosecco dressing can be prepared through Step 3 up to 4 hours ahead.

Ingredients you will need

Prosecco

Wine Recommendation: The round, mouth-filling Pojer e Sandri Spumante Extra Brut Cuve 1993/1994 softens the sharp flavors of the provolone and bitter greens in this salad, while its effervescence lightens the texture of the chickpeas.

Ingredients you will need

Chickpeas

Provolone

Spumante

Greens