Spicy Chipotle Hummus (10 Minutes!)

Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwi…

Spicy Chipotle Hummus (10 Minutes!)

Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwiches (recipe coming soon!).

We’re obsessed with how versatile and flavorful this hummus turned out, especially considering it’s ridiculously quick and easy to make.

Spicy Chipotle Hummus (10 Minutes!) from Minimalist Baker →

Chipotle Chickpea Corn Salad

It’s no secret that I love a GOOD salad. I am constantly creating new salad recipes because I never want to be bored with what is on my plate. I especially love chickpea salads. You can’t go wrong with my chickpea avocado feta salad, easy c…

It’s no secret that I love a GOOD salad. I am constantly creating new salad recipes because I never want to be bored with what is on my plate. I especially love chickpea salads. You can’t go wrong with my chickpea avocado feta salad, easy chickpea salad, fall chickpea salad, and cauliflower chickpea salad. I…

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)

Overhead view of a serving bowl full of kale pasta salad with toast in the side.

What’s in the BIG Kale Pasta Salad?

I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!

Dressing Options

If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.

What Else Can I Add?

As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:

  • Grilled chicken
  • Kidney beans
  • Feta
  • Pickled red onions
  • Crispy chickpeas
  • Olives
  • Shredded carrot
  • Toasted pita
  • Baked salmon
  • Sun dried tomatoes
  • Avocado
  • Hard boiled egg
  • Diced mozzarella
  • Cured meat (salami, pepperoni, etc.)

How Long Does it Last?

This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).

A bowl of kale pasta salad next to the serving dish.
Overhead view of the serving bowl full of kale pasta salad.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 2 cups each
Calories 355kcal
Author Beth – Budget Bytes

Ingredients

Creamy Balsamic Vinaigrette

  • 1/3 cup olive oil $0.85
  • 3 Tbsp balsamic vinegar $0.42
  • 2 Tbsp mayonnaise $0.15
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 8 oz. penne pasta $0.67
  • 8 oz. chopped kale* $1.50
  • 1 pint grape tomatoes $2.00
  • 1/2 red onion $0.22
  • 1 15oz. can chickpeas $1.09
  • 1/2 cup grated Parmesan $0.72

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
  • Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
  • Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
  • Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
  • Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
  • Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.

Notes

*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.

Nutrition

Serving: 2cups | Calories: 355kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Sodium: 316mg | Fiber: 4g
Close up side view of a bowl full of big kale pasta salad.

How to Make A BIG Kale Pasta Salad – Step by Step Photos

Creamy Balsamic Vinaigrette in a bowl with a whisk.

Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

cooked penne in a colander.

Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.

Bag of pre-chopped kale.

Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.

Chopped kale in a bowl.

Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.

Massaged kale in the bowl, less volume.

Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.

sliced red onion in a bowl of ice water.

Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.

Sliced grape tomatoes

Slice one pint of grape tomatoes in half.

Ingredients for salad in the bowl with dressing being poured over top.

Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.

sald and pepper added to tossed salad.

Stir everything together, then season the salad to taste with salt and pepper.

Finished kale pasta salad.

Enjoy the salad immediately or refrigerate for later!

Overhead view of the serving bowl full of kale pasta salad.

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

Air Fryer Chickpeas

Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!

The post Air Fryer Chickpeas appeared first on Budget Bytes.

In case you haven’t heard, I finally bought an air fryer! After hearing so many wonderful things about them, I just had to try one out for myself. And what’s the first thing I cooked in my air fryer? Crispy air fryer chickpeas! …Because I already had a can of chickpeas on hand, they’re super easy, and I’ll never say no to a delicious crunchy snack. ;)

Overhead view of a bowl of air fryer chickpeas.

What are Air Fried Chickpeas Like?

Air-fried chickpeas are crunchy little snacks with a slightly dense and chewy center. You can season them with just about any seasoning blend you like and, quite honestly, they’re ADDICTIVE. And not only are they high in fiber and protein, these crunchy little chickpeas are also inexpensive, making them a fantastic budget-friendly snack.

Do I Have to Dry the Chickpeas?

If you’re used to roasting chickpeas in the oven, then you probably know that drying the chickpeas really well first is key to getting crispy chickpeas. But with an air fryer, the quickly circulating dry air acts to quickly dry the chickpeas so they can get nice and crispy without taking the extra step ahead of time. That being said, if you do want to take the time to dry them first, your chickpeas will be extra-SUPER crispy.

How to Season Air Fried Chickpeas

We used Everything Bagel Seasoning for these chickpeas because it’s such a tasty all-purpose seasoning, but there are so many different options. Here are some ideas for flavoring your air fryer chickpeas:

Do They Stay Crispy?

Air-fried chickpeas will slowly absorb ambient moisture from the air and get a little soft as they’re left out (similar to a cracker getting stale), so they’re best to eat right away. But if you don’t, you can crisp them back up again by popping them back into the air fryer for 2-3 minutes.

close up side view of air fryer chickpeas.
Close up overhead view of a bowl full of air fryer chickpeas with a spoon.

Air Fryer Chickpeas

Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!
Course Snack
Cuisine American
Total Cost $1.07 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ¼ cup each
Calories 124kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 15oz. can chickpeas $0.88
  • 3 tsp cooking oil, divided $0.04
  • 1/2 Tbsp seasoning of choice* $0.15

Instructions

  • Rinse and drain one can of chickpeas well. For extra crispy chickpeas, press the chickpeas between some paper towels or a lint-free kitchen towel to dry.
  • Add the drained chickpeas to a bowl and drizzle with 2 teaspoons cooking oil. Stir to coat.
  • Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, let it run empty for 2-3 minutes on 400ºF).
  • Add the chickpeas to the air fryer basket and spread them into a single layer. Air fry the chickpeas for 5 minutes, then shake to stir. Air fry for an additional 5 minutes and shake again. Check the chickpeas for doneness and add 2-3 more minutes or until they reach your desired level of doneness (we do 13 minutes total).
  • Transfer the air fried chickpeas to a bowl, drizzle with the second 1 teaspoon oil to help the seasoning stick, and stir to coat. Add your favorite seasoning and salt, if needed, then stir to coat again. Enjoy while warm and crispy!

Notes

*We used everything bagel seasoning. See the blog text for other seasoning ideas.

Nutrition

Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Sodium: 394mg | Fiber: 5g

How to Make Air Fryer Chickpeas – Step by Step Photos

Rinsed Chickpeas in a red colander.

Rinse and drain one 15oz. can of chickpeas. If you want, you can take the extra step to towel-dry the chickpeas for maximum crispiness.

Oil being drizzled over chickpeas.

Place the chickpeas in a bowl and drizzle 2 teaspoons of cooking oil over the chickpeas. Stir the chickpeas well until they are evenly coated in oil.

Uncooked chickpeas in air fryer basket.

Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3 minutes at 400ºF). Add the chickpeas to the basket and spread them into a single layer.

Half-cooked chickpeas in the air fryer basket.

Cook the chickpeas in the air fryer for 10 minutes, shaking the basket after 5 minutes. (Photo above is after 5 minutes of cooking)

Crispy air-fried chickpeas in the air fryer basket.

At ten minutes, shake the basket again and test the chickpeas for doneness. Add 2-3 minutes of cooking time or until they reach your desired level of crispness. We liked our chickpeas at 13 minutes when they were deliciously crispy and slightly cracked open like a kernel of popcorn.

Seasoning being sprinkled over air fried chickpeas.

Add the air-fried chickpeas to a bowl, add the remaining teaspoon of oil and stir to coat. Add seasoning and or salt to your liking and stir to coat again. Enjoy!

Overhead view of a bowl of air fryer chickpeas.

The post Air Fryer Chickpeas appeared first on Budget Bytes.

Sweet Potato Chickpea Curry

This article is from Delicious Everyday.
If you haven’t tried this sweet potato chickpea curry yet you need to give it a try. It is a sweet potato and chickpea base paired with celery, diced tomatoes, chickpeas, and a coconut milk base. A gluten free …

This article is from Delicious Everyday.

If you haven't tried this sweet potato chickpea curry yet you need to give it a try. It is a sweet potato and chickpea base paired with celery, diced tomatoes, chickpeas, and a coconut milk base. A gluten free and dairy free dinner idea the whole family can enjoy.  What I enjoy about this chickpea...

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Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!
This sa…

Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!

This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness!

Cucumber Salad with Fresh Dill & Mint from Minimalist Baker →

Vegan Pasta Primavera with Roasted Veggies

What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packe…

Vegan Pasta Primavera with Roasted Veggies

What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packed chickpeas! 

It’s simple, savory, optionally gluten-free, and a delicious way to use up any veggies you have lingering around (who, us?). With just 10 ingredients required, we can’t wait for you to give it a try.

Vegan Pasta Primavera with Roasted Veggies from Minimalist Baker →

Quick Chickpea Tacos

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole,…

A Couple Cooks – Recipes worth repeating.

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.

Chickpea tacos

Here’s a dinner idea for when you’re not sure what to cook: Chickpea Tacos! This plant based recipe does heavy lifting with a short cook time and big flavors. Garbanzo beans might not strike you as a taco filling (and honestly, Alex was a little wary here). But they make a flavorful filling coated in cumin, chili powder, and smoked paprika, punched up with a hit of zesty lime. Throw it all in a tortilla with guacamole and toppings, and this fast weeknight dinner is done in 20 minutes. PS, it’s plant-based, too!

Elements in chickpea tacos

Need dinner ideas for tonight? These chickpea tacos are designed as a workhorse recipe to get quick, nourishing food on the table fast. We love recipes like this: simple to whip up and full of big flavors. (In fact, we wrote a whole book about it!) These

  • Red cabbage
  • Carrot
  • Chickpeas
  • Spices: cumin, chili powder, smoked paprika, garlic powder, black pepper, kosher salt
  • Olive oil
  • Lime juice
  • Sour cream (or cashew cream or omit for vegan)
  • Guacamole
  • Pico de gallo
Chickpea tacos

Making the chickpea filling

The chickpea filling in these tacos is loaded with savory spices to make these legumes sing! It’s possible these tacos could convert people who are chickpea wary, but this recipe is intended for chickpea lovers (like ourselves!). Here are a few notes on what makes the filling work:

  • The blend of spices is similar to a fajita blend. Make sure to find smoked paprika: its subtly smoky flavor brings an essential nuance.
  • Sour cream adds necessary richness. The chickpeas taste a little dry without a little more richness like a standard taco filling. For vegan, try vegan butter, cashew cream, vegan yogurt or vegan sour cream as a stand in. You can omit it, but it evens out the texture.
  • Fresh lime seals the deal. The hint of citrus takes it up a few notches.

You may have extra chickpeas left over after eating these tacos, depending on how many you add to each taco. Store any leftover filling refrigerated for up to 3 days. The recipe makes 3 cups of filling, which can stretch to 8 to 10 tacos.

Guacamole is required

Texture is everything when it comes to a taco. For these chickpea tacos, you need extra gooey, creamy elements to balance out the chickpeas. A smear of guacamole on the taco is required here, before you add the chickpeas.

You could substitute other creamy spreads or sauce (like refried beans), but we think zingy, creamy guacamole works best under these legumes. For quick meals we like to purchase it, but you can also try our homemade guacamole.

Chickpea tacos

Sides for chickpea tacos

When it comes to quick weeknight meals, often we skip sides for these chickpeas tacos (they’re pretty filling!). But if you’re looking for something simple to serve alongside, here are some ideas:

More chickpea recipes

These chickpeas tacos are a great way to use the mighty garbanzo bean! Here are a few more chickpea recipes you might enjoy:

This chickpea tacos recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Chickpea tacos

Chickpea Tacos


  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 10 tacos

Description

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.


Ingredients

  • 2 cups shredded red cabbage
  • 1 carrot
  • 2 15-ounce cans chickpeas
  • 2 teaspoons ground cumin
  • 1 teaspoon each chili powder and smoked paprika (or paprika)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice, divided
  • 1 tablespoon sour cream (or vegan butter or cashew cream), plus more for serving if desired
  • Guacamole (required!)
  • Pico de gallo or fresh salsa, for serving (purchased)
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Make the quick slaw: Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.
  2. Cook the chickpeas: Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream and cook 1 more minute until warmed through and tender.
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, top with sour cream (or cashew cream) and/or fresh chopped cilantro. Store any leftover filling refrigerated for up to 3 days.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Chickpea tacos

A Couple Cooks - Recipes worth repeating.

Simple Radish Salad

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a…

A Couple Cooks – Recipes worth repeating.

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

Radish Salad

Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!

Looking for a green salad with radishes? Go to Radish Gorgonzola Salad.

Ingredients in this radish salad

This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:

  • Canned chickpeas
  • Radishes
  • Red bell pepper
  • English cucumber
  • Olive oil
  • Red wine vinegar
  • Dried dill
  • Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
  • Salt and pepper

All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.

Radish salad

Olive oil & vinegar quantities

You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.

Make a double batch for a party

This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Mix-ins and variations

Want to add flair to this radish salad? Here are a few ways to vary it up:

Radish salad

Ways to serve radish salad

This radish salad is ultra versatile: it works for lunches, as a side dish, or for picnics or potlucks. Here are some ideas:

More radish recipes

Love spicy radishes? Here are a few more top radish recipes we love:

This cucumber radish salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Radish Salad

Simple Radish Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 small or 2 large

Description

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.


Ingredients

  • 15-ounce can chickpeas (or 1 ½ cups cooked)
  • 8 small or 5 large radishes, sliced (¼ cup)
  • ¼ cup red bell pepper, diced
  • ¼ cup English cucumber, diced
  • ½ tablespoon olive oil*
  • ½ tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried dill
  • 1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
  • Fresh ground black pepper
  • Optional add-in: feta cheese crumbles

Instructions

  1. Drain and rinse the chickpeas.
  2. Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
  3. In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.

Notes

*If making for a party, make a double recipe (use the 2x button).

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Radish salad, radish salad recipe

A Couple Cooks - Recipes worth repeating.

Roasted Cauliflower Chickpea Salad

If you’ve been reading our blog, you probably know that my roasted cauliflower chickpea tacos are one of my all-time favorite meals. I love the cauliflower chickpea combo. To mix things up, I decided to make a Roasted Cauliflower Chickpea Salad a…

If you’ve been reading our blog, you probably know that my roasted cauliflower chickpea tacos are one of my all-time favorite meals. I love the cauliflower chickpea combo. To mix things up, I decided to make a Roasted Cauliflower Chickpea Salad and it is insanely delicious! The flavors are INCREDIBLE and the salad is fresh…