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SideChef
Recipes
Lemon Garlic Chickpea and Radish Salad
Recipe

14 INGREDIENTS • 10 STEPS • 35MINS

Lemon Garlic Chickpea and Radish Salad

4.4
7 ratings
A hearty and zesty salad with homemade croutons.
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Lemon Garlic Chickpea and Radish Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
A hearty and zesty salad with homemade croutons.
35MINS
Total Time
$24.16
Cost Per Serving
Ingredients
Servings
2
US / Metric
Canned Chickpeas
2 cups
Canned Chickpeas
Garlic
2 cloves
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Salt
1/2 tsp
Lemon
1
Lemon, juiced
Olive Oil
3 Tbsp
Baby Red Radish
5
Baby Red Radish
Persian Cucumber
2
Persian Cucumbers
or 1/2 Regular Cucumber
Sweet Onion
1/2
Small Sweet Onion
Bread
2 cups
Cubed Bread
or Sourdough
Romaine Lettuce
1 head
Romaine Lettuce, torn
or 1 Bag Mixed Baby Lettuce
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Crumbled Feta Cheese
1/2 cup
Crumbled Feta Cheese
Nutrition Per Serving
VIEW ALL
Calories
707
Fat
32.7 g
Protein
26.5 g
Carbs
84.1 g
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Lemon Garlic Chickpea and Radish Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Mince the Garlic (2 cloves).
step 1 Mince the Garlic (2 cloves).
step 2
Drain and rinse the Canned Chickpeas (2 cups).
step 2 Drain and rinse the Canned Chickpeas (2 cups).
step 3
Combine in a small bowl with Olive Oil (1 Tbsp), juice of one Lemon (1), minced garlic, Crushed Red Pepper Flakes (1/4 tsp), Dried Basil (1 tsp) and Salt (1/2 tsp). Stir and place in the fridge to marinate while you prepare the rest of the salad.
step 3 Combine in a small bowl with Olive Oil (1 Tbsp), juice of one Lemon (1), minced garlic, Crushed Red Pepper Flakes (1/4 tsp), Dried Basil (1 tsp) and Salt (1/2 tsp). Stir and place in the fridge to marinate while you prepare the rest of the salad.
step 4
Preheat the oven to 375 degrees F (190 degrees C).
step 5
Slice the Bread (2 cups) into cubes.
step 5 Slice the Bread (2 cups) into cubes.
step 6
Toss the bread with Olive Oil (1 Tbsp) and a bit of salt and pepper to taste. Bake for 10 minutes, or until the croutons are crispy and golden.
step 6 Toss the bread with Olive Oil (1 Tbsp) and a bit of salt and pepper to taste. Bake for 10 minutes, or until the croutons are crispy and golden.
step 7
Slice the ends off the Baby Red Radish (5) and Persian Cucumbers (2).
step 7 Slice the ends off the Baby Red Radish (5) and Persian Cucumbers (2).
step 8
Use a mandolin to thinly slice the radishes, cucumber, and Sweet Onion (1/2). Set aside on paper towels to drain.
step 8 Use a mandolin to thinly slice the radishes, cucumber, and Sweet Onion (1/2). Set aside on paper towels to drain.
step 9
Wash and dry the torn Romaine Lettuce (1 head).
step 9 Wash and dry the torn Romaine Lettuce (1 head).
step 10
In a salad bowl, toss the sliced radishes, cucumbers, onions, lettuces, Balsamic Vinegar (2 Tbsp) and Olive Oil (1 Tbsp). Season with salt and pepper to taste. Divide into bowls and top with marinated chickpeas, Crumbled Feta Cheese (1/2 cup) and croutons. Serve and enjoy!
step 10 In a salad bowl, toss the sliced radishes, cucumbers, onions, lettuces, Balsamic Vinegar (2 Tbsp) and Olive Oil (1 Tbsp). Season with salt and pepper to taste. Divide into bowls and top with marinated chickpeas, Crumbled Feta Cheese (1/2 cup) and croutons. Serve and enjoy!
Tags
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Brunch
Lunch
Caribbean
Shellfish-Free
Easter
Greek
Vegetarian
Quick & Easy
Salad
Memorial Day
Mother's Day
Mediterranean
Spring
Side Dish
Summer
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