Radish Salad with Yogurt Dill Dressing

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 55 min
  • Calories: 239
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Ingredients

  • 1 Head butter lettuce
  • 6 Radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 Large avocado, cut into wedges
  • 1 Can chickpeas
  • 2 tsp Olive oil
  • 1/2 tsp Sea salt
  • 1/2 tsp Smoked paprika

Yogurt Dill Dressing

  • 3/4 cup Plain greek yogurt
  • 1/2 Lemon, juiced
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Fresh dill, minced
  • 1/2 tsp Sea salt
  • 1/2 tsp Course ground pepper

Method

  1. Preheat oven to 400° F.
  2. Drain and rinse chickpeas. We popped the peels of the chickpeas off, but you could skip this step if you want to save time. Place the chickpeas onto a parchment paper lined rimmed baking sheet and toss with olive oil, sea salt and paprika. Roast chickpeas in oven for 40 minutes. After 40 minutes take them out of the oven and let them rest for 10 minutes. Place them back into the oven for 10-15 minutes longer until crunchy.
  3. Combine all ingredients for the dressing in a small bowl. Refrigerate until ready to use.
  4. Place lettuce on a platter, spread radishes, cucumber and avocado evenly over lettuce. Pour desired amount of dressing over entire salad. Sprinkle with roasted chickpeas.