Dilly Chickpea and Radish Salad | Midwest Living
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Dilly Chickpea and Radish Salad

Dilly Chickpea and Radish Salad

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  • Makes: 6 to 8 servings
  • Yield: 4 1/2 cups
  • Prep 20 mins
  • Total Time 4 hrs

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Think of this as a welcome update on three-bean salad, with radishes and celery adding color and crunch to wholesome garbanzo beans. It travels beautifully and is great for potlucks and picnics.

Ingredients

  • 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), rinsed and drained
  • 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 onion

Directions

  1. In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards and dillweed.
  2. Stir in garbanzo beans, radishes, chopped pickles, celery and onion. Chill, covered, at least 4 hours.

Nutrition Facts

(Dilly Chickpea and Radish Salad)

Servings Per Recipe 6, Potassium (mg) 126, pro. (g) 3, calcium (mg) 40, cal. (kcal) 104, vit. A (IU) 96, iron (mg) 1, Fat, total (g) 6, vit. C (mg) 2, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, carb. (g) 11, Niacin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 25, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 434, sugar (g) 3

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