Dressing

1. Using a peeler, peel the zest from the lemon into wide strips. Set aside lemon for later use.
2. Over medium-low heat, combine the olive oil, lemon zest strips, crushed garlic cloves, and red pepper flakes in a large saucepan. Allow the oil to be infused with all of the flavors for about 10 minutes. If the oil starts bubbling, reduce the heat – keep it gentle!

Salad Base

1. Drain the two cans of garbanzo beans. After the ten minutes have passed, remove the saucepan from the heat and add the garbanzo beans in. Season with salt and pepper to your liking. Stir to coat evenly. Allow the beans to sit and soak up the flavor from the olive oil for 10-20 minutes.
2. While the beans are marinating, combine the thinly sliced radicchio, Brussels sprouts, dill, pistachios, crumbled feta, and cranberries in a large salad bowl and toss them together. 
3. After the beans have marinated for awhile, combine them – along with any excess lemon garlic oil – with the rest of the salad. 
4. For the final touch, juice the lemon set aside from earlier and drizzle the salad with the lemon juice. Toss one final time to coat everything evenly.
5. Serve with some additional freshly cracked pepper and voilà!  
6. Optional: Add a bit of grated Parm for additional flavor (I can’t help myself from adding freshly grated Parmesan to literally everything I make)