Dilly Chickpea and Radish Salad by Mina Goodman, RDN Nutrition Educator
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. I usually make this the night before or at least the morning of so the flavors have a chance to incorporate into the vegetable.
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards and dillweed.
Stir in garbanzo beans, radishes, cucumber or chopped pickles, celery and onion. Chill, covered, at least 4 hours.
Serving Size 4 if side salad
Servings 2
Ingredients
Directions
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards and dillweed.
Stir in garbanzo beans, radishes, cucumber or chopped pickles, celery and onion. Chill, covered, at least 4 hours.