My F&W
quick save (...)
Marinated Chickpea Salad with Radishes and Cucumber
© Rob Howard

Marinated Chickpea Salad with Radishes and Cucumber

  • ACTIVE: 20 MIN
  • FAST

This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-spiked lemon dressing.

  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 garlic clove, minced
  4. 1/2 teaspoon finely grated lemon zest
  5. 1/4 teaspoon ground cumin
  6. Salt and freshly ground pepper
  7. One 19-ounce can chickpeas, drained and rinsed
  8. 1 pound seedless European or Kirby cucumbers, thinly sliced crosswise
  9. 6 large red radishes, thinly sliced
  10. 1/2 medium red onion, thinly sliced
  11. 1/4 cup finely chopped flat-leaf parsley
  1. In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.
Make Ahead The chickpeas can be refrigerated overnight in the dressing; add the vegetables just before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.