Chickpea, Cucumber and Radish Salad Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible.
This Chickpea Salad with Pan-Seared Radishes and Olive Rosemary Mustard is flavorful, herb-forward, and layered with texture. Creamy chickpeas soak up the mustard vinaigrette, while quick salted cucumbers add freshness, and pan-seared radishes bring subtle sweetness and tender texture.
It is not just a chickpea salad; it is a delicious meal. Perfect next to grilled kielbasa, roasted chicken, or simply served with crusty bread. Fresh, balanced, and just a little unexpected.
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How is this recipe different?
- I used Olive Rosemary Dijon Mustard
- I pan-seared the radishes
- I lightly pickled the cucumbers
Key Ingredients and Substitutions
Chickpeas (garbanzo beans) bring a creamy texture and subtle nuttiness that absorb the mustard vinaigrette beautifully. When dressed first, they become deeply seasoned rather than just coated, giving the salad real structure. You can use white beans (cannellini or Great Northern) for a softer texture. If using dried chickpeas, cook until tender but not falling apart. Pat them very dry before dressing so they soak up flavor instead of watering it down.
Olive Rosemary Mustard adds savory depth and a slight texture from the chopped olives. It creates body in the vinaigrette and naturally emulsifies with olive oil. It’s herbaceous, slightly sharp, and ties together the chickpeas, dill, and radishes. Because the mustard is already seasoned, taste before adding extra salt. Any whole-grain or Dijon mustard works, but you’ll lose the herbal rosemary note. If substituting, add a small pinch of dried rosemary or extra fresh herbs.
Radishes (Pan-Seared) – when pan-seared, their sharp bite softens and turns slightly sweet. Sear just until tender but still structured. Overcooking makes them watery. If radishes aren’t available, try thin wedges of fennel (raw) or roasted carrots for a milder sweetness. Watermelon radishes are beautiful here if in season.
Persian Cucumbers, thinly sliced and tossed with salt, a touch of vinegar, and plenty of fresh dill. They balance the radishes and add subtle Polish flair. English cucumbers work well; remove excess seeds if very watery. Avoid regular field cucumbers unless peeled and seeded.
Other ingredients: olive oil, salt, black pepper, red onion, red wine vinegar (or lemon juice), goat cheese.
Equipment you will need
- Large skillet
- Spatula or tongs
- Large mixing bowl
- Measuring spoons
- Small bowl or jar with lid
- Cutting board + sharp knife
- Colander or small bowl
Top Tips
Dry the chickpeas really well – after rinsing, pat them dry with a towel. The dressing will cling better, and the salad won’t get watery.
Don’t overcook the radishes – pan-sear just until: lightly golden, slightly tender
If they get too soft, they lose contrast and turn dull.
Slice cucumbers thin – thin slices absorb salt quickly and soften just enough. And don’t overdo the vinegar. This is not a pickle jar situation.
Taste before salting – between: mustard, pickled cucumbers, and the goat cheese, you may not need extra salt.
Don’t overdress – for me, dressing the chickpeas was enough. I did not have to add any more dressing.
How to make it
- Heat a skillet over medium heat.
- Add 1–2 tablespoons of olive oil. Add quartered radishes.
- Cook undisturbed for 3–4 minutes, until just tender.
- Season with salt and pepper. Set aside to cool.
- Toss thinly sliced cucumber with a pinch of kosher salt in a medium bowl.
- Let them sit for 5–10 minutes to release moisture.
- Add 1-2 teaspoons of red wine vinegar and 1 tablespoon of chopped fresh dill.
- Toss and let sit for another 5 minutes.
- Reserve 1 tablespoon of the cucumber juice for the dressing.
- In a small bowl, whisk together: 3 tbsp Olive Rosemary Dijon Mustard, 2 tbsp extra virgin olive oil, 1-2 tbsp red wine vinegar, 1 tbsp reserved cucumber juice, and freshly cracked black pepper.
- Taste before adding salt; you may not need much or any at all.
- Open two cans of chickpeas. Rinse thoroughly under cold running water until the liquid stops foaming.
- Shake well to remove excess water, then spread the chickpeas onto a clean kitchen towel or paper towels. Gently pat them dry and let them air-dry for 5–10 minutes.
- In a large mixing bowl, toss the chickpeas with part of the dressing.
- Add cherry tomatoes, thinly sliced red onion, and chopped fresh dill. Add the roasted radishes and the quick cucumbers.
- Taste and adjust. At this point, you can add more vinaigrette to the salad and toss gently until coated.
- Let it sit for 15–20 minutes before serving.
- Right before serving: crumble goat cheese over the top, add extra fresh dill, and finish with cracked black pepper.
Best ways to enjoy
Alongside Grilled Kielbasa
With Crispy Roasted Potatoes
With Crusty Rye Bread
Along with grilled asparagus, deviled eggs, or smoked salmon.
My favorite salads you may also like:
Storage instructions,
Fully Assembled Salad (With Goat Cheese) – store in an airtight container in the fridge. Best within 2 days
Before serving leftovers: Let sit at room temp 15–20 minutes; Add a small drizzle of olive oil and sprinkle fresh dill to wake it back up
If you want it to last longer, store components separately:
- Chickpea + dressing mixture → up to 3 days
- Quick cucumbers → 1–2 days
- Goat cheese → add fresh before serving
- Radishes → best within 2 days
Assemble right before serving for the best texture.
Freezing is not recommended, cucumbers go mushy, radishes lose structure, and goat cheese texture changes.
Pro Tip – if you know you’ll have leftovers, hold back a little dressing. Add it fresh the next day.
Chickpea, Cucumber and Radish Salad with Dill Recipe
Equipment
- large skillet
- spatula or tongs
- large mixing bowl
- measuring spoons
- Small bowl or jar with lid
- cutting board & sharp knife
- Colander or small bowl
- Serving utensils
Ingredients
For the Salad
- 2 15 oz cans chickpeas drained, rinsed & patted dry
- 1 bunch radishes trimmed and quartered
- 3 Persian cucumbers very thinly sliced (for quick salt pickle)
- 1 cup cherry tomatoes halved
- ¼ cup red onion very thinly sliced
- ¼ cup fresh dill chopped (plus more for finishing)
- 3 oz goat cheese crumbled
- Olive oil for roasting
- Kosher salt
- black pepper
Quick Salted Cucumbers
- 3 Persian cucumbers from above, thinly sliced
- Pinch kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh dill
Olive Rosemary Mustard Vinaigrette
- 3 tablespoons New Canaan Farms Olive Rosemary Dijon Mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon cucumber juices from the salted cucumbers
- black pepper
- Salt only if needed
Instructions
- Heat a skillet over medium heat. Add Olive oil.
- Add 1 bunch radishes, washed, trimmed and quartered. Cook undisturbed for 5–7 minutes. They should be softened, and still hold their shape.
- Season with salt and pepper. Set aside to cool.
- In a medium bowl toss thinly sliced 3 Persian cucumbers with a Kosher salt
- Let them sit for 5–10 minutes to release moisture.
- Add 2 tablespoons red wine vinegar and 1 tablespoon fresh dill. Toss and let sit for another 5 minutes.
- Reserve 1 tablespoon of the cucumber juice for the dressing.
- In a small bowl, whisk together: 3 tablespoons New Canaan Farms Olive Rosemary Dijon Mustard, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon cucumber juices, and freshly cracked black pepper.
- Taste before adding salt; you may not need much.
- Open the 2 15 oz cans chickpeas and pour them into a colander. Rinse thoroughly under cold running water until the liquid stops foaming.
- Shake well to remove excess water, then spread the chickpeas onto a clean kitchen towel or paper towels. Gently pat them dry and let them air-dry for 5–10 minutes while you prep the other ingredients.
- Tip: The drier the chickpeas, the better they’ll absorb the Olive Rosemary Mustard vinaigrette instead of diluting it.
- In a large mixing bowl toss the chickpeas with part of the dressing.
- In a large bowl, combine: chickpeas with the mustard vinegratte. Toss gently. Next add 1 cup cherry tomatoes, thinly sliced ¼ cup red onion, and ¼ cup fresh dill. Add the roasted radishes and the quick cucumbers.
- Pour the vinaigrette over the salad and toss gently until coated.
- Let it sit for 15–20 minutes before serving.
- Right before serving: crumble 3 oz goat cheese over the top, add extra fresh dill, and finish with cracked black pepper.
Notes
Slice cucumbers thin – thin slices absorb salt quickly and soften just enough.
Nutrition
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Conclusion
Dressing the chickpeas first builds depth, pan-searing the radishes softens their bite, and a final crumble of goat cheese adds just enough richness to bring it all together.
This seasonal salad is fresh, dill-forward, and easy to customize. Make it a part of meal prep and enjoy for weekday lunches.
FAQ
Can I use dried chickpeas instead of canned?
Absolutely. Soak and cook them until tender but not falling apart. You’ll need about 1½ cups cooked chickpeas per 15 oz can, so roughly 3 cups total for this recipe. Make sure they’re completely cooled and dried before dressing.
Can I skip the goat cheese?
Yes. The salad is still flavorful without it. Feta cheese is a great alternative, or use your favorite cheese you have on hand.
Do I have to pan-sear the radishes?
You don’t have to, but it makes a difference. Raw radishes are sharper and more peppery. Pan-searing softens their bite and brings out subtle sweetness.
Why dress the chickpeas first?
Chickpeas absorb flavor best on their own. Dressing them first ensures the salad tastes seasoned throughout.
Hungry for more? Check out the latest posts from My Omni Kitchen.
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