CHICKPEA & RADISH SPRING SALAD

This fresh, no-cook salad celebrates simple spring ingredients. Crisp radishes, creamy chickpeas and bright, tangy lemon come together for a light, nourishing dish — perfect for a quick lunch or easy side. 

Serves: 2 
Prep time: 10 minutes 

Ingredients 

• 1 x 400g tin chickpeas, drained and rinsed 

• 1 bunch radishes, thinly sliced 

• ½ cucumber, chopped 

• Small handful fresh parsley or dill, chopped 

• Juice of ½ lemon 

• 1 tbsp olive oil 

• Salt and black pepper, to taste 

Method 

1. Drain and rinse the chickpeas, then place in a large bowl. 
2. Add the radishes and cucumber. 
3. Stir in the chopped herbs. 
4. Add in the lemon juice and olive oil, then lightly toss to combine. 
5. Season with salt and pepper and mix well. 
6. Chill for 10–15 minutes to let the flavours develop before serving.