Ingredients
1 Meyer lemon
1 cup chopped Vidalia onion
1 cup fresh parsley, chopped
1 15-oz. can rinsed and drained chickpeas
2 cups sliced radicchio
1/4 cup crumbled feta
2 tablespoons fresh Meyer lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Chop lemon into 1/2-inch pieces and remove seeds. In a medium bowl, toss with onion, parsley, chickpeas, radicchio, feta, lemon juice, and olive oil. Season with salt and pepper. Toss to coat. Serve immediately.
