Chickpea, Cucumber and Radish Salad with Dill Recipe
Nutty chickpeas, pan-seared radishes, and quick dill cucumbers tossed in Olive Rosemary mustard vinaigrette. A fresh, Polish-inspired side for any season.
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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
Dry the chickpeas really well - the dressing will cling better, and the salad won’t get watery.
Don’t overcook the radishes - pan-sear until slightly tender.
Slice cucumbers thin - thin slices absorb salt quickly and soften just enough.
Slice cucumbers thin - thin slices absorb salt quickly and soften just enough.
Nutrition
Serving: 1cupCalories: 153kcalCarbohydrates: 6gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 10mgSodium: 212mgPotassium: 274mgFiber: 1gSugar: 3gVitamin A: 733IUVitamin C: 14mgCalcium: 64mgIron: 1mg
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