This radish salad is a great way to enjoy this deliciously crisp vegetable! Combine it with chickpeas, cucumber and a quick dressing.
Have a lot of radishes to use? This Fresh Radish Salad is a great option! This is a great way of using this peppery vegetable for lunches or as a side dish. Mix the radishes and chickpeas with olive oil, vinegar, and crunchy cucumber to create a deliciously zesty combination. Although this vegetable can be quite spicy when eaten in large quantities, the proportions of this salad are just right to bring out its fresh flavour. This recipe is perfect for spring when radishes are in abundance. But it can be used at any time of year.
This radish salad contains the following ingredients.
This simple cucumber radish salad pairs peppery vegetables with some crunchy vegetables. Chickpeas provide protein, making the salad more nutritious and giving it a soft texture. This salad will highlight radish, so we love it so much. This is what you will need to make this salad.
- Canned chickpeas
- Radishes
- Red bell pepper
- English cucumber
- Olive oil
- Red wine vinegar
- Dry dill
- Fresh herbs like fresh parsley or chives, dill or basil, mint or oregano
- Salt and pepper
All you need to do is? Mix the oil, vinegar, and seasonings by chopping the vegetables. This salad is a filling and fresh option for lunches and entertaining. Here are some tips on how to use olive oil and vinegar.
Olive oil & vinegar quantities
You can adjust the olive oil and vinegar quantities in this radish salad based on your plans. These are some things to keep in mind:
- If you are eating right away, use less oil and vinegar. You can use 1/2 cup oil and vinegar to make it ready for lunch. Mix it up, and it tastes delicious!
- If you are storing the oil in refrigerated containers or making it for a party, add more. It will make a more marinated salad texture if you use 1 tablespoon of each oil and vinegar. This recipe is the best because it can dry in the refrigerator or while it sits.
For a party, make a second batch.
This radish salad can be used to make 4 side dishes. It’s great for summer or spring meals on the patio. You can make a larger batch to serve at a party or for picnics. Double the batch! You will need to use a larger amount of oil and vinegar for the party size. This is 2 tablespoons per oil and vinegar. In the recipe, click the 2x button.
Mix-ins and Variations
Do you want to give this radish salad a unique twist? These are some ways you can spice it up.
- To make a salty punch, add 1/3 cup crumbled feta cheese.
- Use 1/4 cup of fresh herbs like mint, chives, or dill for a herbaceous vibe.
- Add a crunch with toasted nuts or toast almonds.
- To make a green salad, serve it over greens. You might also consider adding Blue Cheese Dressing (like this Radish Gorgonzola Salad).
Radish salad: How to prepare it
This radish salad can be used as a side dish or main dish at lunch, dinner, or on picnics and potlucks. Here are some suggestions:
- Lunches: Stored in a covered container
- Side dish for fish or chicken such as sauteed shrimp and baked salmon. Baked tilapia
- A picnic, potluck, or pitch in.
Here are more radish recipes.
Are you a fan of spicy radishes? These are some more radish recipes that we love:
- Make a batch of quick-pickled tangy Radishes.
- Try unique Roasted Radishes.
- Mix Radish Salsa to make tacos
- Simple Radish Toasts
Ingredients
- 15-ounce can chickpeas (or 1 1/2 cups cooked)
- Eight small radishes or 5 large radishes. Slice ( 1/4 Cup).
- 1/4 cup red pepper, diced
- 1/4 cup English cucumber, diced
- 1/2 tablespoon olive oil*
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon dried dill
- 1 to 2 Tablespoons chopped fresh herbs (such as fresh parsley, chives or mint), optional
- Fresh ground black pepper
- Optional add-in: feta cheese crumbles
Instructions
- Rinse the chickpeas.
- Cut the radishes. Slice the bell pepper. If you are using a standard cucumber, peel it. However, an English cucumber does not need to be peeled.
- Mix the chickpeas with radishes, bell pepper, cucumber, olive oil, red wine vinegar and kosher salt in a bowl. Add the fresh ground black pepper, chopped herbs, dried dill and dry dill. You can use 1 tablespoon of each vinegar or olive oil if you are making this to put in the fridge or to serve at a party. Add salt to taste. You can keep the store refrigerated for up to three days. To refresh the flavour, you might want to add one or two more pinches of salt to your refrigerator after refrigeration.
Notes
*If you are making this for a party, double the recipe (use the 2x button).
