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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spring Radish, Cucumber & Chickpea Salad Recipe

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This recipe for Spring Radish, Cucumber & Chickpea Salad is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 1/2 cup Radishes, diced
1 1/2 cup Cucumbers, diced
1 1/2 cup Sweet Onions, diced
3 cups Chickpeas [Garbanzo Beans] Cooked
Salt and Pepper to taste

Dressing:
1 cup Flat-leaf Parsley, chopped
1/3 cup Olive Oil
2 T. Lemon Juice
1/2 T. Garlic, fresh minced
2 t. Stone-ground Mustard
3/4 tsp. Salt
3/4 tsp. Pepper

To serve:
6 c. salad greens
4 oz. feta cheese, crumbled (optional)
Directions:
Directions:
Mix all Salad Ingredients. Mix together Dressing ingredients in a food processor or whisk well in a separate bowl. Serve over Salad Greens and crumble/garnish with the cheese, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this in a recipe blog online while looking for a Peruano bean recipe. If the chickpeas [garbanzos] are already cooked, it's just a little chopping and getting the dressing ingredients into the food processor. You can toss a little cooked grain into this salad - bulghur, quinoa, millet, cold brown rice.

 

 

 

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