Get ready to brighten up your plate with this vibrant Chickpea, Radish and Cucumber Salad, drizzled with a zesty orange dressing that’s as refreshing as it is delicious! And yes, we’re moving away from a simple lemon and olive oil dressing for this one because this salad is deserving of something a little bit better. This salad is all about crunch, colour, and a burst of citrusy goodness that ties everything together. It’s super simple to make, packed with wholesome ingredients, and perfect for those days when you crave something light but satisfying. Whether you’re looking for a quick lunch or a side dish that steals the show, this salad has you covered!
Is this salad gluten-free and vegan?
My Chickpea, Radish and Cucumber Salad is both gluten-free and vegan-friendly making it suitable for both preferences! If you are not vegan you could always add feta with this salad but it tastes incredible and fresh just the way it is.
How long does this salad last in the fridge?
This salad will keep in an airtight container in the fridge for up to 2-3 days. However, it’s best enjoyed fresh, as the cucumbers may release water over time, making the salad less crisp. If you need to make this ahead of time, you can remove some of the water content in the cucumbers.
To remove excess water from cucumbers, follow these simple steps:
- Slice or Chop: Start by slicing or chopping the cucumbers as needed for this salad.
- Salt the Cucumbers: Sprinkle a generous amount of salt over the cucumber slices. The salt will draw out the water.
- Let Them Sit: Place the salted cucumbers in a colander or on a paper towel and let them sit for about 15-30 minutes.
- Pat Dry: After the cucumbers have released their water, gently pat them dry with a clean kitchen towel or more paper towels to remove any remaining moisture and excess salt.
This process helps prevent your salad from becoming watery and ensures the cucumbers stay crisp.
Can I add protein to this salad?
The chickpeas in this salad recipe already contain protein, however, you can boost the protein content by adding more chickpeas, or include other sources like quinoa, nuts, seeds, or your preferred protein. You can also add something like grilled tempeh or marinated firm tofu.
Chickpea, Radish and Cucumber Salad
Course: SaladsDifficulty: Easy2
servings15
minutes0
minutes15
minutesThis crisp Chickpea, Radish, and Cucumber Salad is tossed with a zesty orange dressing, making it a refreshing and flavour-packed dish that’s perfect for any occasion. Simple, healthy, and delicious!
Ingredients
400 grams Chickpeas, drained and rinsed
1/2 cup Radishes, sliced
2 Lebanese Cucumbers
1/2 Red Onion
1/4 cup Fresh Parsley, finely chopped
1/4 cup Fresh Mint, finely chopped
- Orange Dressing
1/2 Blood Orange, juiced
2 tbsp Olive Oil
1/2 tsp Salt
1 tsp Dijon Mustard
1 tbsp White Balsamic Vinegar
1/4 tsp Cumin
1 tsp Honey or Maple Syrup
Directions
- In a large bowl, combine the chickpeas, sliced radishes, cucumbers, red onion, parsley, and mint.
- In a small bowl or jar, whisk together the orange juice, EVOO, white balsamic vinegar, honey or maple syrup, Dijon mustard, ground cumin, and salt
- Pour the orange dressing over the salad ingredients.
Toss gently to ensure all the ingredients are coated with the dressing. - Transfer the salad to a serving platter or individual bowls. Garnish with additional herbs. or vegan feta, if desired.
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