Prep time: 15 minutes
Resting time: 10 minutes
1/4 cup sunflower seeds
1 large head radicchio (10-12 ounces)
1 can (16 ounces) California green ripe olives, drained, rinsed and roughly chopped
1 can (16 ounces) chickpeas, drained and rinsed
1 cup finely grated Parmesan cheese, divided
3 tablespoons balsamic vinegar
4 tablespoons olive oil
1/4 teaspoon salt, plus additional, to taste
1/8 teaspoon fresh-ground black pepper, plus additional, to taste
Add sunflowers seeds to small, dry skillet. Toast over medium heat, stirring occasionally, until seeds are toasted around edges and smell fragrant.
Transfer seeds to bowl to cool.
Peel away and discard a layer or two of outer radicchio leaves if they look wilted or battered. Cut head of radicchio into quarters through root. Trim away root.
Cut each quarter crosswise into strips, 1- to 1 1/2-inches thick. Transfer to large mixing bowl.
Add olives, chickpeas and 3/4 cup cheese to bowl with radicchio.
Whisk together balsamic vinegar, olive oil, salt and pepper. Pour over salad and toss gently until ingredients are evenly coated. If cheese clumps together, break apart with spatula and stir in.
Let salad stand at least 10 minutes, or up to an hour.
Add additional salt and pepper, if desired. Serve salad on individual plates or one shared platter. Top with remaining cheese and toasted sunflower seeds.
Substitution: If radicchio is unavailable, try frisee, endive or another bitter green.
Note: Salad is best served within one hour of preparation, but can be stored in airtight container in fridge for several days