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.
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.