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March 9, 2017

Radicchio Rosa di Verona & Roasted Chickpea Salad with Wildflower Honey Vinaigrette

by Julieta Lucca

With Spring fast approaching, it's the quintessential time of the year to indulge ourselves in some seasonal Italian Radicchio.

This beautifully crunchy and bitter vegetable often gets a bad reputation for its strong sharp taste; but there's so many dishes you can include radicchio in that we very much encourage you to experiment with it.

We developed this sweet and delicate salad to get your taste buds ready for spring. We use Radicchio Rosa di Verona and Radicchio Baby Grumolo, both varieties are cultivated in Italy. These two types of Radicchio have a very mild peppery taste, so they are perfectly good to use raw.

Feel free to add any other vegetables, after all these flavours are extremely versatile!

Shop Italian Radicchio at Ocado via Natoora


🕑 35 minutes

  • serves 4

Roasted Chickpeas

  • 400g can of Chickpeas
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp paprika
  • salt & pepper

Wildflower Honey Vinaigrette

  • 6 tbsp good quality olive oil
  • 2 tbsp white wine vinegar
  • Pinch of salt and pepper
  • 1 tbsp mustard seeds
  • 4 tsp wildflower honey, slightly warm

For the Salad

  • 50g Goat Cheese
  • ½ Fennel bulb, grated
  • 50g cucumber, thinly sliced
  • 1 Pink Radicchio from Verona / Radicchio Rosa di Verona
  • 100g Baby Radicchio Grumolo


1. Begin by getting all your ingredients measured and weighed. Pre-heat the oven to 200C.

2. Open the can of chickpeas and drain the liquid, note you can save this liquid to make vegan meringues.

If you do decide to use dry chickpeas, you will have to hydrate them by placing them in a bowl with water, cover the bowl and leave in the fridge for a day. Then cook them in a pan with water for around 30 minutes. Allow time for this step if you decide to do it this way.

3. Rinse the chickpeas with water and tip them onto a clean tea towel, then pat them dry and transfer them to a baking tray.

4. Sprinkle the oil over the chickpeas, followed by salt and pepper. Mix well and make sure all the chickpeas are well coated with the oil. Place the tray in the oven for 30 minutes.

Once done, remove the tray from the oven and sprinkle with the turmeric and paprika, mix well so all the chickpeas are dusted with the spices. Leave on the side to cool down.

5. To make the vinaigrette. While the chickpeas cook, you can get started with this super easy vinaigrette.

6. Add the olive oil, white wine vinegar, salt, pepper, mustard seeds and wildflower honey to a jar. Close the jar tightly with the lid and shake vigorously.

7. You are halfway done now,  wash the Radicchio to ensure the leaves are clean. Pat them dry and slice the Radicchio Rosa di Verona leaves in ribbons. The Radicchio Baby Grumolo can be used as is since the leaves are bite-size.


8. Place the Radicchio in a salad bowl together with thinly sliced cucumber and the grated fennel. Add small chunks of the goat’s cheese as well as all the vinaigrette.

9. Toss the salad so the vinaigrette gets to all the ingredients. Sprinkle the roasted chickpeas and mix again so they are evenly distributed.

10. Serve immediately with warm sourdough or a side of hummus and crackers.

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