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.
¼ cup pickle juice
2 tbsp olive oil
2 tsp stone ground mustard
2 tsp yellow prepared 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
Serving Size 4 if side salad
Servings 2
Ingredients
¼ cup pickle juice
2 tbsp olive oil
2 tsp stone ground mustard
2 tsp yellow prepared 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.
