Tuesday, October 05, 2010

Leftover Chickpea Salad

I had about 1 cup of cooked chickpeas, and a few leaves of radicchio from my garden. This is what I made from them.

1 cup cooked chick peas
A few large radicchio leaves, chopped
1/4 cup chopped parsley
1 tablespoon preserved lemon peel, chopped
3 cloves garlic, chopped
1/2 teaspoon dried thyme
Salt and pepper
Olive oil

In a small pan, heat a glug of olive oil, and the garlic until the garlic is fragrant. Add the radicchio, parsley, lemon peel and spices. Cook until; greens are very soft. Add chick peas and cook a few minutes longer to combine. Serve warm, or at room temperature.

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