Radicchio and Chickpea Salad This salad improves with age, especially for those who like the bitter edge from the radicchio somewhat mellowed. Makes 6 Servings
	Ingredients: 1 small head radicchio Two 15-ounce cans chickpeas, rinsed and drained 1 bunch scallions, trimmed, white and 1 inch of green cut into thin slices 1 medium carrot, shredded (about 3/4 cup) 3 tablespoons fresh parsley 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons toasted, ground cumin Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Separate leaves of radicchio. 2. Lay one on top of the other and cut into thin strips. 3. Wash and drain in a colander or salad spinner. 4. Put into a large bowl. 5. Add chickpeas, scallions, carrot, and parsley. 6. Mix remaining ingredients in a small bowl. 7. Pour over vegetables and toss well. 8. Let sit at least 1 hour at room temperature before serving.

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