Chick pea salad with radicchio, raisins and pecorino

Chick pea salad with radicchio, raisins and pecorino

Suggested material offered in store


Elena's advice: "Try this healthy recipe!"

225g of grapes (green grapes with black chickpeas; red grapes with regular chickpeas)
125g "Viola Organic" dry chickpeas beige or black or 225g of canned chickpeas
100g pecorino savello cheese in small cubes
150g finely chopped radicchio
1 small fennel finely sliced
2 tablespoons chopped chives
3 tablespoons roasted pine nuts (or your favorite nuts)
6 tablespoons Mosto unfiltered olive oil
3 tablespoons balsamic vinegar or Forum Chardonnay wine vinegar
Salt and pepper


Chickpea preparation
1- Wash and drain the chickpeas.
2- In a large bowl, cover the chickpeas with water and soak for 12 hours in a cool place.
3- Drain the soaked chickpeas with a colander and rinse again.
4- Cook the chickpeas for 30 minutes (45 minutes for black chickpeas)

Salad preparation
1- Cut the grapes in 2 and mix all the ingredients in a large bowl.
2- Garnish the salad with olive oil and balsamic vinegar or white wine vinegar.
3- Season to taste with salt and pepper.

Enjoy your meal!


4 servings.

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