Simple Recipes for Every Day
Radish Salad with Yogurt Dill Dressing
- Serves: 6
- Prep Time: 20 min
- Cook Time: 55 min
Ingredients
Crispy Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed, skins removed
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Yogurt Dill Dressing
- ¾ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon unfiltered apple cider vinegar
- 1 tablespoon minced fresh dill, plus more for serving
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Salad
- 2 heads butter lettuce, leaves roughly torn
- 6 radishes, thinly sliced
- 3 Persian cucumbers, thinly sliced
- 1 large avocado, sliced
Ingredients
Crispy Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed, skins removed
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Yogurt Dill Dressing
- ¾ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon unfiltered apple cider vinegar
- 1 tablespoon minced fresh dill, plus more for serving
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Salad
- 2 heads butter lettuce, leaves roughly torn
- 6 radishes, thinly sliced
- 3 Persian cucumbers, thinly sliced
- 1 large avocado, sliced
Method
Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan lined with parchment paper.
On the prepared sheet pan, combine the chickpeas olive oil, sea salt, and paprika. Roast for 40 minutes. Remove from the oven and let rest for 10 minutes. Return to the oven for 10-15 more minutes or until golden. Allow to cool.
Meanwhile, make the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, vinegar, dill, salt, and pepper.
Make the salad. Arrange the lettuce on a serving platter, top evenly with radishes, cucumber, and avocado. Drizzle with the dressing then sprinkle with roasted chickpeas. Serve with extra dill and pepper.