BEHOLD: The Goldie Salad

In a large bowl, add arugula, grape tomatoes, bell pepper, radish and shaved fennel. Set aside. In a shallow pan, heat 1 tablespoon of olive oil. Add thinly sliced radicchio. Add 1 tablespoon of vinegar and 4 tablespoons of water. Sauté until the radicchio begins to caramelize. Season with salt and pepper, set aside and let cool. In another bowl, add 1 cup of rinsed chickpeas, 0.5 teaspoon dried oregano, 0.5 teaspoon dried rosemary or thyme, 1 grated garlic clove and the juice of 1-2 lemons and massage with hands. Season with salt and pepper. Add chickpeas to salad as well as sun-dried tomatoes and olives. Once radicchio is cool, top with cooked radicchio and chopped parsley. Whisk dressing ingredients (olive oil, apple cider vinegar, 1 teaspoon dijon mustard, sea salt, and pepper) in a small bowl and season with salt and pepper, pour over salad and toss. Enjoy!