Curried Chickpea Salad in Radicchio Cups

 curried chickpea salad served in radicchio and endive

Ingredients:

  • Radicchio (one head) and/or Endive (one)
  • 14.5 oz can chickpeas, drained and rinsed
  • 1/2 cup plain, full-fat yogurt (like Noosa)
  • 1 Tbsp mango chutney
  • 1 tsp curry powder
  • 1/4 cup raw cashews, chopped
  • 1/4 cup red grapes, halved
  • 1/4 cup chopped Italian parsley (optional)

Instructions:

  1. Carefully peel off radicchio leaves and soak in a bowl of cold water for at least 30 minutes. 
  2. Meanwhile, mix yogurt, chutney and curry powder in a medium bowl. In a separate bowl, lightly mash chickpeas (leaving some whole). Add to the dressing and mix well, then fold in the cashews and grapes. Season to taste.
  3. Dry the radicchio with a clean towel and divide the chickpea mixture evenly between leaves. Garnish with parsley. Serves 4-6 (appetizer portions). 

Green Goddess Dressing

Ingredients:

  • ½ cup packed fresh mint
  • ½ cup packed fresh dill 
  • ½ cup packed fresh parsley
  • ⅓ cup packed fresh basil
  • 2 garlic cloves, chopped
  • 2 scallions, white and green parts, sliced
  • 1 freshly squeezed lemon juice
  • Pinch kosher salt, more to taste
  • ½ cup extra virgin olive oil
  • ½  avocado
  • ½ cup Greek yogurt
  •  Raw chopped vegetables or pita chips, for serving

Process: 

  1. Place dill, mint, parsley, basil, garlic, scallions, avocado, lemon juice and salt in a food processor and process until finely chopped.
  2. With motor running, drizzle in the olive oil until incorporated. 
  3. Pulse in yogurt. Taste dip and add more salt, if desired.
  4. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

 melon and mozzarella skewers

Melon & Mozzarella Skewers

Ingredients:

  • 1 watermelon, halved
  • 1 cantaloupe, halved with seeds scraped out
  • 8 oz container of fresh mozzarella balls
  • Fresh mint, "chiffonade" or cut into ribbons (optional)
  • Balsamic glaze (optional)

Instructions:

  1. Use a melon baller to scoop melon in small, uniform balls. 
  2. Alternate watermelon, mozzarella and cantaloupe on cocktail skewers. Arrange on a platter or poke them into watermelon rind to stand straight up!
  3. Drizzle balsamic glaze over the top, then finish with mint.

Pro-tip: while you can make a balsamic reduction or glaze yourself, you can also buy pre-made balsamic glaze at most grocery stores (for sure Trader Joe's!) and it lasts a long time in the fridge. We love keeping this on hand to add a pop of drama to a dish (like vegetable pizza or grilled peaches). 


BYO Bruschetta

Ingredients:

  • 4-5 fresh heirloom tomatoes (use local if possible!)
  • 2 cloves fresh garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar 
  • 4-6 basil leaves, chopped
  • salt and pepper to taste
  • crostini 

Instructions:

  1. Chop tomatoes and add to a large bowl with the garlic, oil, balsamic vinegar, basil and salt/pepper. 
  2. Serve in a bowl with crostini scattered around the outside. That's it!

 maple tahini snack balls

Maple Tahini Snack Balls

These Maple Tahini Snack Balls were in each of the swag bags that attendees took home. 

The recipe can be found here!


Sponsor Information

Capello's 

CocoPrana Coconut Superfoods 

Hope Foods Hummus 
Buffalo Bleu, Jalapeno Red Hot, Kale Pesto, Original, Avocado, Guacamole

Noosa Yoghurt

Teakoe Tea Supply Co.

Thank you for joining us at this event!