Radicchio Salad with Green Olives and Chickpeas Recipe

Ingredients (9)

• 1/4 cup sunflower seeds
• 1 large or 2 small heads radicchio (10 to 12 ounces)
• 1 16-ounce can green olives (look for California ripe green olives), drained, rinsed, and roughly chopped (6 ounces or 1 1/3 cup dry olives)
• 1 16-ounce can chickpeas, drained and rinsed
• 1 cup finely grated Parmesan cheese
• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon fresh-ground black pepper, plus more to taste