Dilly Chickpea and Radish Salad by Mina Goodman, RDN Nutrition Educator
Yields2 ServingsPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins
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.
2tspstone ground mustard
2tspyellow prepared mustard
4tspany mustard you like (dijon, yellow, spicy brown)
15ozcan garbanzo bean (chickpeas)rinsed and drained
1 ⅓cupswatermelon radishessliced thinly and halved
1 ⅓cupscarrotribbon sliced
½cupavocado halved and thinly sliced
½cupthinly sliced cucumberyou can use dill pickles if you prefer more tangy flavors
1stalk celery thinly sliced
½cupfinely chopped onion
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.