Crispy Chickpea and Radish Salad
Prep time
Cook time
Total time
This delicious Crispy Chickpea and Radish Salad is a great side dish that you can make all summer long because it's quick and relatively painless to make.
Serves: 6 to 8 servings
  • 3 (15-ounce) cans chickpeas, drained and patted dry
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • ¼ teaspoon Zaatar seasoning (optional)
  • ¼ teaspoon crushed red pepper flakes
  • 6 ounces radishes, thinly sliced
  • 6 dill pickle spears, chopped
  • 2 celery stalks, thinly sliced
  • ½ red onion, thinly sliced
  • 3 scallions, thinly sliced
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon fresh dill
  • ¼ cup crumbled feta
  • ¼ cup jarred pickle juice
  • ¼ cup olive oil
  • 2 teaspoons grainy mustard
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon fresh dill, chopped
  • Kosher salt and coarsely ground black pepper
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Place the chickpeas onto the prepared baking sheet and drizzle with the olive oil, salt, pepper, garlic, onion, Zaatar, and red pepper flakes until well-combined. Bake until the chickpeas are crispy and golden, about 18 to 20 minutes, tossing about halfway through baking. Remove from the oven and allow to cool.
  3. In the meantime, to make the dressing, in a large bowl, whisk together the pickle juice, olive oil, mustards and dill until smooth and well combined. Season with a pinch of salt and pepper to taste.
  4. To assemble the salad, transfer the crispy chickpeas into a large bowl. Add the radishes, pickles, celery, red onions, scallions, and half of the herbs and feta. Drizzle in the dressing and toss gently until everything is well combined. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Top with the remaining herbs and feta before serving. Enjoy!
Recipe by The Candid Appetite at