Radicchio Salad with Chick Peas

This hearty, flavourful salad pairs well with Italian entrees; it was an excellent side to eggplant Parmigiana.    

Salad

¾ head radicchio, cut into 1 cm dice

2 green onions, finely sliced

2 stalks celery, diced

1 tomato, de-seeded and diced

½ red bell pepper, diced

1 can 19 oz / 540 ml chick peas, drained and rinsed

Small handful parsley, finely chopped (optional)

Dressing

½ c olive oil

2 cloves garlic, finely minced

2 T red wine vinegar

2 T lemon juice

1 t salt

1 t sugar

Freshly ground black pepper to taste

Combine salad ingredients in medium bowl and toss.  Mix dressing ingredients together in a jar, and shake well to combine.  Toss salad with dressing (you may not need it all).