Marinated Radish and Cucumber Salad with Chickpea

From Florida Suncoast Locally Grown

Source: LeClercq Family Cookbook (Entered by Cheryl Hedger)
Serves: 6-8 Servings

  • 6-8 large firm, but ripe, wedged tomato
  • 1 1/2 pounds thinly sliced cucumber
  • 8 large thinly sliced radishes
  • 1 large thinly sliced sweet white onion
  • 1/4 cup white balsamic vinager
  • 3/4 cup extra virgin olive oil
  • 1-2 clove minced garlic
  • 1 teaspoon local, organic honey
  • 1/2 teaspoon lemon zest
  • 8 large red or green leaf or your favorite lettuce
  • 1-18 ounce can, well drained chickpeas or othe bean
  • to taste salt and pepper
  • 1/4 cup finely chopped Italian parsley
Step by Step Instructions
  1. In a blender, combine oilive oil, white balsamic vinegar, garlic, honey and blend on high for 10 seconds. If you don’t have a blender put everything in a large bowl and using a wire wisk blend well.
  2. In a seperate bowl add the chickpeas and cover with dressing. Let marinate for 60 minutes before adding tomatos, cucmbers, radishes, onions and parsley. Mix well and season to taste with salt and pepper.
  3. Arrange lettuce on 6-8 plates, spoon marinated veggies and chickpeas on each leaf. Garnish with fresh herbs and a lemon wedge. My mother loved to top her salad with some grated parmesan cheese. Enjoy!

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