Roasted Radish & Crispy Chickpea Salad

Roasted Radish & Crispy Chickpea Salad

Makes 6 servings

Ingredients

Salad

• 600g radishes, trimmed and quartered
• 300g canned chickpeas, drained, rinsed and thoroughly dried (1 can)
• 125g cucumber, diced (2 Persian cucumbers)
• 75g arugula
• 65g feta cheese, crumbled
• 40g pistachios, roughly chopped
• 65g shallots, sliced
• 60g dried cranberries
• 15g fresh dill, chopped
• 10g fresh mint, chopped
• Salt & black pepper

Dressing

• 30g olive oil
• 30g lemon juice
• 20g honey
• 15g Dijon mustard
• 10g balsamic vinegar
• 2 garlic cloves, finely grated
• Salt & black pepper to taste

Directions

1. Roast the radishes: Heat oven to 425°F. Toss the radishes with a pinch of salt and pepper and about 10g of the olive oil. Arrange cut-side down on a baking sheet. Roast for 20–25 minutes, until browned and tender.
2. Crisp the chickpeas: Pat the chickpeas very dry with paper towels. Toss with another 10g of olive oil, salt and pepper. Spread on a separate baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy.
3. Make the dressing: Whisk together the remaining 10g olive oil, lemon juice, honey, Dijon, apple cider vinegar and garlic. Season with salt and plenty of black pepper.
4. Build the salad: Add the arugula, cucumber, shallots, dill and mint to a large bowl. Add the roasted radishes and about half of the dressing. Toss gently.
5. Finish: Divide among 6 servings and top with crispy chickpeas, feta, pistachios and dried cranberries. Drizzle with the remaining dressing.
6. Serve: Eat while the radishes and chickpeas are still slightly warm. The contrast between the warm roasted vegetables, cool cucumber, creamy feta and crunchy chickpeas is the whole point.

Nutrition Per 1/6 recipe:

• Calories: 300
• Protein: 9g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 8g