Meyer Lemon-Radicchio Salad

Whole Living, January/February 2011
  • Yield Serves 6
Add to Shopping List


  • 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


  1. 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.

Recipe Reviews

Reviews (1)

  • futurowoman 26 Feb, 2011

    This is a wonderful salad! I made some adjustments, based on what I had in my fridge. My salad was: Meyer Lemon (inc. rind) and juice, red pearl onions, dried parsley, garbanzo beans (chick peas), baby spinach leaves, feta, extra virgin olive oil, french sea salt, black pepper, and chopped celery. YUM! so refreshing and restorative!