Chickpea Radicchio Wraps

Chickpea Radicchio Wraps - a healthy lunch or plant-based appetizer. These wraps are filled with chickpeas and drizzled with basil-oil. Vegan and Gluten Free.

Chickpea Radicchio Wraps / www.loveandlemons.com

I just can’t get enough of non-bread wrappy things lately, so I was very excited when this cute little radicchio head showed up in my vegetable delivery box last week. Not that there’s anything wrong with bread, (and I did eat cake for breakfast this morning), but I’m trying to eat a bit lighter overall. And I just love the crunch of these crisp radicchio leaves.

Chickpea Radicchio Wraps / www.loveandlemons.com

Do you all get a CSA box? If you don’t, I highly recommend subscribing to one. I’m not going to lie, it can be a little overwhelming. You’ll ask “what the heck is kohlrabi and what do I even do with it.” But you’ll figure out how to be resourceful and cook with what you have around, rather than heading to the store for exact ingredients for an exact recipe.

And yes, I could have picked up radicchio at the store, but I wouldn’t have thought to make these little cuties had one not shown up at my door.

Find one in your area here. (I personally get Farmhouse Delivery in Austin. Other good choices in this area are Greenling and Johnsons Backyard Garden).

chickpea radicchio wraps

 
Author:
Serves: serves 3-4 as an appetizer
Ingredients
Chickpeas:
  • 1 can of chickpeas, drained and rinsed
  • a good splash of olive oil
  • a good squeeze of lemon & a bit of the zest
  • ½ clove minced garlic
  • a few pinches of red pepper flakes
  • salt, pepper
Basil Parsley Oil:
  • 2 big handfuls of a mix of basil & parsley
  • ¼ cup olive oil
  • juice of half a lemon (about 3-4 tablespoons)
  • 1 tablespoon champagne vinegar
  • ½ clove of garlic, minced
  • ¼ teaspoon honey
  • salt & pepper
Assemble:
  • 1 small head of radicchio
  • chopped parsley & more red pepper flakes for garnish
Instructions
  1. Mix all chickpea ingredients together & coarsely mash. Set aside in the fridge for 15-30 minutes (or make a day ahead). Taste & adjust seasonings.
  2. Make the basil-parsley oil by pulsing all ingredients together in a food processor. Taste & adjust.
  3. Spoon chickpea mix into radicchio cups and top with a little basil-parsley oil.

30 comments

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Rate this recipe (after making it):  

  1. Natalie
    10.26.2024

    Loved the recipe! Simple, fresh. Beautiful presentation. I served it with Naan on the side. The basil parsley blend made a delicious dip for it! l even assembled one wrap on the naan-yummy! Thanks for sharing. I want to try other recipes, too!!

    (Printing advice? Thanks)

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      Hi Natalie, I’m so glad you enjoyed the recipe! There is a print button under the photo in the recipe card.

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.