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Simple Recipes for Every Day

Radish Salad with Yogurt Dill Dressing

Butter Lettuce And Radish Salad With Yogurt Dill Dressing toasted chickpeas and avocado
  • 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

Method

  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan lined with parchment paper.

  2. 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.

  3. Meanwhile, make the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, vinegar, dill, salt, and pepper.

  4. 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.