Dilly Chickpea Radish Salad

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Dilly Chickpea Radish Salad is a much welcome update on the three-bean salad, it’s complemented nicely with colorful, crunchy radishes and celery. This salad travels beautifully and is great for potlucks and picnics.

Chickpeas, also known as Garbanzo beans are an excellent source of molybdenum and manganese. In addition, they’re a good source of dietary fiber, phosphorus, protein, iron, and zinc, as well as folate.

dilly-chickpea-radish-salad

This is one of our favorites to bring to potluck events as it’s gluten-free and allergy friendly. The biggest benefit is that it literally takes less than 10 minutes to throw together, the time it takes to dice an onion, slice a stalk of celery and a few radishes.

dilly-chickpea-radish-salad

We’re talking really, really simple folks- because seriously, who wants to be worried about the dish they’re bringing with them to the big event when you have to worry about a hundred other things, like whether the kids are ready, is the travel bag packed yet- did you remember the sunscreen, the sweater(s) for later, the bug spray, etc.

Anyway, I digress… Here’s a really tasty recipe that is super easy to put together when you’re pressed for time and have other things to worry about . . .

You’ll Need:
1/4 cup pickle juice
2 tablespoons olive oil
2 teaspoons stone ground mustard
2 teaspoons yellow prepared mustard
1 teaspoon dried dillweed
1 15 – ounce can garbanzo beans (chickpeas) or 1 1/2 cups of prepared chickpeas
1 1/3 cups sliced radishes (about 6 ounces)
1 cup coarsely chopped dill pickle spears
1 stalk thinly sliced celery
1/2 cup finely chopped Vidalia onion

Thoroughly drain and rinse the garbanzo beans and set them aside.

In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards, and dillweed.
Add the garbanzo beans, radishes, chopped pickles, celery, and onion. Stir well until thoroughly coated.

Chill, covered, at least 4 hours, but not longer than 24. The longer this sets the less crunchy the radishes will become. If you prefer them to be super crunchy, you can add them just prior to serving, mixing them in well to coat them with the dressing.

For A Large Potluck Dish to Share, Serves 12-14

You’ll Need:
1/2 cup pickle juice
1/4 c. olive oil
1 Tablespoon (Heaping) Honey Dijon OR stone ground mustard
1 Tablespoon (Heaping)yellow prepared mustard
2 teaspoons dried dillweed
2 15 – ounce can garbanzo beans (chickpeas) or 3 cups of prepared chickpeas
2 1/2 cups sliced radishes (about 12 ounces)
2 cups coarsely chopped dill pickle spears
2 stalk thinly sliced celery
1 cup finely chopped Vidalia onion

Thoroughly drain and rinse the garbanzo beans and set them aside.

In a 3-quart bowl, stir together dill pickle juice, olive oil, mustards, and dillweed.
Add the garbanzo beans, radishes, chopped pickles, celery, and onion. Stir well until thoroughly coated.

Chill, covered, at least 4 hours, but not longer than 24. The longer this sets the less crunchy the radishes will become. If you prefer them to be super crunchy, you can add them just prior to serving, mixing them in well to coat them with the dressing.

If you enjoyed this Garbanzo bean recipe, you might like these as well:

dilly-chickpea-radish-salad

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About Liss 4017 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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