Bitter radicchio, crisp fennel and juicy orange give this chopped salad plenty of contrast. Chickpeas add substance; roast some until crisp and scatter them over the salad just before serving.
This salad is inspired by Italian cooking, but it isn’t a traditional regional classic: it’s a modern combination of ingredients that work well together. Radicchio brings a pleasant bitterness, fennel a fresh anise flavor, and orange sweet juice and fragrant zest. Chickpeas make the dish substantial enough to serve alongside grilled vegetables, fish or chicken. Lemon and capers bring the flavors together; the dressing is kept deliberately simple so the citrus and olive oil remain distinct.
Radicchio and fennel are widely available in the cooler months, while oranges are generally in season from fall through spring. Of course, you can make this salad outside that period, too. Choose a firm head of radicchio with fresh leaves and a fennel bulb that feels heavy for its size. One large orange provides both segments and juice. If possible, use a ripe, juicy fruit: it makes the salad livelier without adding extra sweetener. The combination of purple-red, green-white and orange colors comes naturally from the ingredients.
Roasting some of the chickpeas creates a pleasing contrast with the soft legumes in the salad. Dry them thoroughly after draining; any remaining moisture will slow browning. Spread them out on a baking sheet with plenty of room so they roast rather than steam. They’ll be crispiest if you add them just before serving. Leave the remaining chickpeas to marinate in the dressing: the lemon, olive oil and capers soak in nicely, while the salad stays juicy.
Cut the vegetables and orange into small pieces, but don’t chop them so finely that everything turns into a wet mash. In a chopped salad, each bite should combine different flavors and textures, with the fennel still having some crunch. If you can’t find radicchio, use some endive instead; it’s also bitter, but a little milder. Red grapefruit can replace the orange for a sharper citrus note. Serve the salad alongside roasted meat, fish or a savory tart, or with bread as a light meal. Store any leftovers covered in the refrigerator and keep the roasted chickpeas separate; they lose their crisp bite as soon as they get moist.
Preheat the oven to 210 °C (190 °C fan). Rinse the chickpeas and drain them well. Pat dry with a clean towel. Spread about one-third (160 g) on a baking sheet and toss with 1 tablespoon olive oil and a quarter teaspoon salt.
Roast the chickpeas for 25–30 minutes, shaking the baking sheet halfway through, until golden brown and crisp. Let them cool on the baking sheet; they’ll firm up as they cool.
Put the remaining chickpeas in a large bowl. Cut the radicchio into small pieces and the fennel into small dice, then add them. Cut the peel from the orange and cut out the segments between the membranes. Squeeze the remaining juice from the orange over the bowl and add the segments.
In a small bowl, stir together the remaining tablespoon olive oil, lemon juice, capers and remaining quarter teaspoon salt. Toss the dressing with the salad and season with black pepper. Leave to stand for 5 minutes so the chickpeas absorb the dressing.
Transfer the salad to a serving platter and scatter the roasted chickpeas over it just before serving.
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