in pursuit of more

living with just a little less

Chickpea & Pesto Radicchio Wraps

Love. What a wonderful word. When I was growing up, my mom used to tell me her only care was to bring up children that would love. A lovely goal. In the end I can say I think she did okay, and I can honestly say that above all, I believe that love is undoubtedly the one thing this world can always use more of.

Love can be shown in many ways of course. There is fun love and then there is tough love. IMO, the fun stuff is what we get when we get through the tough stuff, and around and around it goes. True love is tested through times of challenge. And what better way to grow together than to work together? Whether you show your love through a love letter, a giant monster hug, a good stern chat, or with a good, hearty meal made with kind hands & a generous heart, I wish you all the very happiest, and loving of days. Valentines or not, for reals.

Make these healthy little pockets of pure, plant-based love anytime for a super healthy easy meal that will please your taste buds and your tummy. Just for you or another loved one, or both!

Chickpea & Pesto Radicchio Wraps:

(1) head radicchio (or cabbage, belgian endive, or escarole)
(1) cup dry chickpeas (or 2 cups cooked from a can)
(1) tsp salt for cooking
(1/3) cup Kale Pesto

If you are cooking your chickpeas from scratch, soak overnight or for at least 8 hours in enough cold water to cover. Once ready, drain the expanded beans and rinse well with plenty of cold fresh water. To cook, put up the soaked beans in 4-5 cups of water and bring to a boil. Add a teaspoon of salt to the water and, keeping the water at a medium boil, cook the chickpeas partially covered until soft (about an hour). Once soft, drain the chickpeas and their cooking liquid and rinse quickly with more cold water.

While the chickpeas cook, make the Kale Pesto. The recipe for pesto makes a lot, so plan to have some more amazing uses lined up for it – you will be happy to have it on hand!

To prepare the radicchio leaves, wash the outer leaves with cold water and shake or pat dry. Using a knife, ‘core’ the bottom of the head of radicchio and gently pull the bottom out. If you can’t pull it out entirely it’s okay as this will loosen the leaves at the bottom for removing. Gently peel the outer leaves of the radicchio off and set aside. They are so beautiful and I just love doing this! Of course you can also do this with cabbage, endive, escarole, or even crunchy romaine leaves.

Once the beans are cooked and still warm, combine the cooked chickpeas with 1/4-1/3 cup of the prepared fresh pesto and mix gently. Feel free to add more or less according to your preference.

Spoon 1/3-1/2 cup of the chickpea pesto mixture into 4 or 6 of the prepared leaves and serve immediately. Serve these beautifully hued babies to anyone as a yummy and interesting first course, or enjoy right away as a filling & satisfying lunch. Radicchio can be found in most grocery stores these days and I love it for its gorgeous color and bitter crunchy taste. It also keeps for weeks and is delicious added to all manner of salads. It can even be sautéed!



31 responses to “Chickpea & Pesto Radicchio Wraps

  1. A wonderful post with beautiful pictures. I think that is such a wonderful goal for a mom. I’ve come across a few people who don’t really know how to love– maybe somethings horrible happen to them, or maybe their mothers (and/or fathers) didn’t teach them how.

  2. How beautiful that your mom wanted to bring up children who love – and she succeeded 🙂 That is the perfect mission!
    Your chickpea pesto radicchio wraps are gorgeous and the bitter taste in the radicchio would be so good with the pesto and the chickpeas! Yum!
    Have a wonderful Valentines day Shira

    1. Thanks Eileen! They were a great combo together – I love radicchio and don’t have enough uses for it 🙂 Happy Valentines!

  3. Shira, these look delicious. I love chickpeas and I love pesto, although I haven’t made kale pesto before. Might be time to try.

    Happy Valentine’s Day.

    janet

  4. these are absolutely beautiful, shira! the bright wraps and colorful pesto make for one inviting meal. and you can never go wrong with chickpeas 😉 happy valentines day!

  5. Love chickpea! I could use it in everything haha… I love the colours in this! Food is definitely one way I show my love for my friends and family! We don’t do much for Valentine’s Day, try to show our love all year round!

  6. yummm…I’m a big fan of ‘leaf’ wraps (lettuce, raddichio, cabbage, whatever!) because I love the crunch. And anything with pesto and chickpeas together sounds like a flavour explosion. Love this idea, plus the colours just make this meal irresistible!

  7. I absolutely adore these – so bright and fresh! Cooking healthy food and treats is most definitely my main way of showing my love – I cook for those I love 🙂 Justin and I have never been big on Valentines Day, we love each other everyday of the year and try to express this to one another everyday versus just once a year- a bottle of champagne and dinner at home is our tradition on Vday!

    1. Thx Heathe! You guys shave got it dialed – and I am always looking for a reason to pop some bubbly too!! Hope you had a great V-Day! xx

  8. Holy prettiness! You always have the most lovely produce. While I’ve eaten baby radicchio a kajillion times in a spring mix salad, I’ve never actually seen a head of it at a store. How sad! It’s so much prettier than a plain ol’ cabbage!

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