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Chickpea Radicchio Wraps with Arugula Oil

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    Chickpea Radicchio Wraps with Arugula Oil

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    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

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    Chickpea Radicchio Wraps with Arugula Oil

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