Recipe courtesy Food Network Magazine
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Fry 1 cup parsley in 1/4 cup olive oil until crisp. Toss with 1 can drained and rinsed chickpeas, 1 small head radicchio (cut into wedges) and the juice of 1 lemon; season with salt and pepper.
Photograph by Antonis Achilleos
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Read all 1 reviews
on March 08, 2010
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I thought this would be a healthy, easy, and tasty side dish to have with our meal. I was wrong. This is a very simple recipe so I think it would be hard to mess this one up.
The flavors were just terrible together. Radicchio is essentially a small red-headed cabbage... too bitter to go with the chickpeas which have a creamy taste. This would probably better if you didn't cook or fry the parsley at all... and everything was just uncooked with a better dressing. The lemon juice just accentuated the bitterness--- this would be better off with a creamy dressing that mild and doesn't conflict with the radicchio.
I'd rather of turned my radicchio into coleslaw as a matter of fact... I can't believe how bad this one came out and I cook out of foodnetwork all the time.
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