2 cups arugula

½ cup shaved fennel

1 head of radicchio, thinly sliced

4 sun-dried tomatoes, soaked overnight and then chopped

2 radishes, shaved

1 red bell pepper, cored and chopped

½ cup grape tomatoes, halved

pitted Kalamata or castelvatrano olives

1 handful fresh parsley, chopped

1 cup herby garbanzo beans

1 tablespoon of apple cider vinegar



1.5 tbsp Olive oil

1.5 tbsp Apple cider vinegar

1 teaspoon Dijon mustard



1 cup drained and rinsed chickpeas

½ teaspoon dried oregano

½ teaspoon dried rosemary or thyme

1 grated garlic clove

juice of ½ lemon

sea salt and pepper, to taste

In a large bowl, add arugula, grape tomatoes, bell pepper, radish and shaved fennel. Set aside. In a shallow pan, heat 1 tablespoon of olive oil. Add thinly sliced radicchio. Add vinegar and 4 tablespoons of water. Sauté until the radicchio begins to caramelize. Season with salt and pepper, set aside and let cool. In another bowl, add rinsed chickpeas, herbs, garlic and lemon juice and massage with hands. Season with salt and pepper. Add chickpeas to salad as well as sun dried tomatoes and olives. Once radicchio is cool, top with cooked radicchio and chopped parsley.

Whisk dressing ingredients in small bowl and season with salt and pepper, pour over salad and toss. Enjoy!