RADISH AND CHICKPEA SALAD

RADISH AND CHICKPEA SALAD

P R O C E S S

  1. Thinly slice 3 radishes and set aside. Cut the remaining radishes in half.

  2. Preheat the oven to 450 degrees F. Place the halved radishes on a baking sheet and toss with olive oil, salt, and pepper. Bake for 30 minutes until browned, tossing halfway through.

  3. Meanwhile, whisk together the dressing ingredients.

  4. On a serving platter, toss the chickpeas, sliced radishes, and mint with half of the dressing. Top with the roasted radishes and drizzle with the remaining dressing. Top with a few dallops of pesto and slices of parmesan cheese. Enjoy!

I N G R E D I E N T S
Salad:

1 BUNCH radishes or salad turnips from Cabrera Farm

1 TBSP olive oil

Salt and pepper

1 ½ CUP cooked chickpeas from Palouse Brand

Mint leaves, sliced

Pesto

Parmesan cheese, thinly sliced

Dressing:

3 TBSP lemon juice

3 TBSP olive oil

1 TSP mustard

1 TSP honey

¼ TSP salt

¼ TSP thyme

1 clove garlic, minced

Black pepper

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