Ingredients
¼cupsunflower seeds
1large radicchio,(or 2 small heads)
16ozgreen olives,(1 can), such as California ripe green olives, or 1⅓ cup dry olives, drained, rinsed, roughly chopped
16ozchickpeas,(1 can), drained, rinsed
1cupparmesan cheese,finely grated
3tbspbalsamic vinegar
4tbspolive oil
¼tspsalt,plus more to taste
⅛tspfresh ground black pepper,plus more to taste
Preparation
Add the sunflowers seeds to a small, dry skillet. Toast over medium heat, stirring occasionally, until the seeds look toasted around the edges and smell fragrant.
Transfer the seeds to a bowl to cool. Peel away and discard 1 to 2 layers of the outer leaves if they are looking wilted or battered.
Cut the head of the radicchio into quarters through the root. Trim away the root. Cut each quarter crosswise into strips 1 to ½-inch thick. Transfer to a large mixing bowl.
Add the chopped green olives, chickpeas, and ¾ cup of cheese to the bowl with the radicchio.
Whisk together the vinaigrette of balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss gently until the ingredients are evenly coated.
If the cheese clumps together, break it apart with a spatula, and stir in.
Let the salad stand for at least 10 minutes or up to 1 hour. Taste a forkful of the salad and add additional salt and pepper, if needed.
Serve the salad on individual plates or 1 shared platter, then top with the remaining cheese and the toasted sunflower seeds. Enjoy!
