Chickpea and Radish Salad
This tangy, light, and very healthful salad is beautiful to look at and present at the next meal gathering - perfect for outdoor potlucks and picnics!
¼ cup pickle juice
2 tbsp olive oil
2 tsp stone ground mustard
2 tsp yellow mustard
4 tsp any mustard you like (dijon, yellow, spicy brown)
1 tsp dried dillweed
15 oz can garbanzo bean (chickpeas)rinsed and drained
1 ⅓ cups watermelon radishessliced thinly and halved
1 ⅓ cups carrotribbon sliced
½ cup avocado halved and thinly sliced
½ cup thinly sliced cucumberyou can use dill pickles if you prefer more tangy flavors
1 stalk celery thinly sliced
½ cup finely chopped onion
1
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards, and dillweed.
2
Stir in garbanzo beans, radishes, cucumber or chopped pickles, celery, and onion. Chill, covered, at least 4 hours.
Nutrition Facts
2 servings
4 if side salad
Ingredients
¼ cup pickle juice
2 tbsp olive oil
2 tsp stone ground mustard
2 tsp yellow mustard
4 tsp any mustard you like (dijon, yellow, spicy brown)
1 tsp dried dillweed
15 oz can garbanzo bean (chickpeas)rinsed and drained
1 ⅓ cups watermelon radishessliced thinly and halved
1 ⅓ cups carrotribbon sliced
½ cup avocado halved and thinly sliced
½ cup thinly sliced cucumberyou can use dill pickles if you prefer more tangy flavors
1 stalk celery thinly sliced
½ cup finely chopped onion
Directions
1
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards, and dillweed.
2
Stir in garbanzo beans, radishes, cucumber or chopped pickles, celery, and onion. Chill, covered, at least 4 hours.
