Yield: 2 portions
1 large head radicchio
2 cups cooked chickpeas
½ cup goat cheese
¼ cup fresh parsley leaves
¼ cup fresh basil leaves (gently torn in half)
½ roasted lemon
1 tablespoon whole grain mustard
4 tablespoons olive oil or avocado oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon maple syrup
Preheat oven to 400 degrees
Cut head of radicchio in half and then half again. Set on sheet tray or oven proof pan and set aside.
Carefully cut the avocado in half and remove pit. Place on sheet tray with radicchio.
Heat a large saute pan and add chick peas, oil, mustard salt, both peppers and maple syrup to pan.
Stir all ingredients together as it heats. Once combined, stop stirring, but continue to cook on medium heat for 1-2 minutes. It should be bubbly.
Remove from heat and carefully spoon everything over the radicchio.
Place pan in oven and heat for 15 minutes.
Remove from oven and place one side of avocado and half of the radicchio on to each plate. Gently spoon half of the chickpeas and liquid over each. Sprinkle half of the goat cheese and parsley over each and serve.