Chickpea Radicchio Wraps with Arugula Oil
These wraps work equally well as nourishment for lunch or dinner. You shouldn’t feel bitter about doing without the flour wraps in favour of radicchio. It’s a swap that saves on calories and adds a healthy dose of vitamin K to help with bone building. If you want to turn this dish into an appetizer, consider spooning the chickpea mixture into endive leaves.
2 cups (500 mL) cooked or canned chickpeas, drained and rinsed
1/3 cup (80 mL) chopped walnuts
1/4 cup (60 mL) chopped parsley
3 oz (85 g) diced feta cheese
1 garlic clove, minced
1 Tbsp (15 mL) lemon juice
1/8 tsp (0.5 mL) red pepper flakes
2 cups (500 mL) arugula
1/3 cup (80 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) white wine vinegar
8 large radicchio leaves
In large bowl, toss together chickpeas, walnuts, parsley, feta, garlic, lemon juice, and red pepper flakes.
Place arugula, olive oil, vinegar, and 2 Tbsp (30 mL) water in blender container and blend until smooth. Add more water, 1 Tbsp (15 mL) at a time, if needed to help with blending.
Divide chickpea mixture among radicchio leaves and top with arugula oil.
Serves 4.
Each serving contains: 423 calories; 12 g protein; 31 g total fat (7 g sat. fat, 0 g trans fat); 27 g total carbohydrates (6 g sugars, 5 g fibre); 252 mg sodiumthe tongue.
source: "5 Flavour Surprises", alive #380, June 2014
Chickpea Radicchio Wraps with Arugula Oil
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
