Radish and Chickpea Salad
This Radish and chickpea salad is more than just a quick sidedish. It’s a celebration of spring textures and colors, starring crunchy radishes (and their often-overlooked greens!), tender green beans, creamy chickpeas, sweet roasted red peppers, crispy homemade croutons, and a sprinkle of toasted sesame seeds. Toss everything in a simple pesto-balsamic dressing, and you have a dish that’s as satisfying as it is stunning. Whether you’re looking for an easy lunch, a crowd-pleasing potluck dish, or a way to use up that jar of pesto sitting in your fridge, this recipe has you covered.
Why You’ll Love This Radish and Chickpea Salad
- Vibrant and Fresh: Radishes bring a peppery snap and beautiful color, while their greens add a leafy tenderness.
- Hearty and Filling: Chickpeas and croutons add enough substance to make this salad a full meal.
- Simple but Flavorful: The dressing needs just three ingredients, yet it coats every bite with savory, tangy goodness.
- Quick to Prepare: With minimal cooking (just blanching the green beans and toasting croutons), this salad comes together fast.
- Great for Meal Prep: It keeps well for a day or two, making it perfect for packed lunches.
Ingredients You’ll Need
Here’s everything you’ll need for this beautiful, textured salad:
- 1 bunch fresh radishes, with their greens
- 1 can chickpeas, drained and rinsed
- 100g green beans, trimmed
- 1 roasted red pepper (from a jar), sliced
- 1 cup homemade bread croutons (see below for how to make them)
- 1 tablespoon sesame seeds, toasted
For the Dressing:
- 1 tablespoon pesto
- 2 tablespoons balsamic vinegar
- Salt, to taste
How to Make Homemade Croutons
Store-bought croutons work in a pinch, but homemade ones taste so much better — fresher, crunchier, and you can season them exactly how you like.
To make them:
- Cube a few slices of your favorite bread (sourdough or a rustic country loaf is perfect).
- Toss with a bit of olive oil, salt, and optional garlic powder.
- Spread on a baking sheet and bake at 180°C (350°F) for 10–15 minutes, stirring halfway through, until golden and crisp.
Done! Easy, right?
Tips and Tricks for Success
- Use Fresh Radishes: Crisp, firm radishes make all the difference. Avoid any that feel soft or rubbery.
- Customize Your Croutons: For extra flavor, toss the bread cubes with herbs like oregano or thyme before baking.
- Meal Prep Tip: Keep the croutons separate until just before serving to maintain their crunch.
Variations and Substitutions
Feeling creative? This salad is super versatile. Here are a few fun variations you can try:
- Swap the Legumes: Use cooked lentils or white beans instead of chickpeas.
- Switch the Greens: If you don’t have radish greens, substitute with baby spinach, arugula, or even a handful of fresh parsley.
- Different Seeds or Nuts: Toasted pumpkin seeds or chopped almonds would be delicious too.
- Other Dressings: A lemon-tahini dressing or a classic vinaigrette would work beautifully here if you want a change from pesto.
Radish and Chickpea Salad Storage Instructions
This salad is best enjoyed fresh but holds up surprisingly well for a day or two in the fridge. The croutons will soften over time, so if you know you’ll have leftovers, keep some croutons aside and add them just before eating.
Store in an airtight container in the refrigerator for up to 2 days.
FAQs About Radish and Chickpea Salad
Can I make this salad in advance?
Absolutely! You can prep all the components (radishes, greens, beans, chickpeas, peppers, sesame seeds, and dressing) separately and store them in containers. Assemble and dress right before serving for best texture.
What can I use instead of chickpeas?
Feel free to substitute with cooked lentils, cannellini beans, or even firm tofu cubes for a different take.
Can I skip the pesto in the dressing?
Yes! If you don’t have pesto, try a simple olive oil, lemon, and mustard dressing instead. You could also use a dollop of hummus whisked with a little vinegar for a creamy variation.
How do I make this salad gluten-free?
Simply use gluten-free bread for the croutons or omit them altogether. Everything else in the salad is naturally gluten-free.
What if I don’t like radishes?
Radishes have a peppery flavor that some people love and others don’t. If you’re not a fan, you can substitute thinly sliced cucumbers, or even celery for a similar crisp texture.
Is this salad good for meal prep?
Definitely! It’s a great option for a packed lunch. Just remember to store the croutons separately and add them when you’re ready to eat.
Check out more recipes:
Savory Chickpea Granola Clusters
Radish and Chickpea Salad
Ingredients
- 1 bunch fresh radishes with their greens
- 1 can chickpeas rinsed and drained
- 100 g green beans trimmed
- 1 roasted red bell pepper from a jar, sliced
- 3 slices favorite bread
- 1 tbsp olive oil
- ⅓ tsp salt
- 2 tbsp sesame seeds
Dressing
- 1 tbsp pesto
- 2 tbsp balsamic vinegar
- ½ tsp salt or to taste
Instructions
- Begin by making bread croutons. Slice the bread into small cubes. Toss with olive oil and salt. Spread on a baking sheet and bake at 180°C (350°F) for 10–15 minutes, stirring halfway through, until golden and crisp.
- Wash the radishes and their greens thoroughly. Thinly slice the radishes. Roughly chop their greens.
- Bring a pot of water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and just tender. Drain and immediately plunge them into ice water to stop the cooking. This keeps them crisp and vibrant.
- In a large bowl, combine the sliced radishes, radish greens, chickpeas, green beans, roasted red pepper strips, croutons, and sesame seeds.
- In a small bowl, whisk together the pesto, balsamic vinegar, and a pinch of salt. If your pesto is quite thick, you can loosen it with a teaspoon of water or olive oil.
- Drizzle the dressing over the salad ingredients. Toss gently but thoroughly to make sure everything gets a nice coating. Pile into bowls or onto a large platter. Garnish with a few extra sesame seeds or a drizzle of pesto, if you like.
