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.
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