This recipe is very easy, tasty and nutritious – good-looking too!
Radicchio (the long variety) or red cabbage, which goes well too
Chickpeas
Oil, lemon and salt
Boil the soaked chickpeas (or put them to saok for at least 12 hours) with a pinch of bicarbonate and cook for 20/30 minutes (try to keep them crunchy) and when cold mix with finely sliced radicchio or cabbage, add lemon, oil and salt.
If you use red cabbage, you’ll need to slice it very thinly – it makes it even better – and if you like you can add a little anchovy. Use anchovy paste and mix it in with the dressing.
