Radish and Chickpea Salad

Ingredients

• 8 small or 5 large radishes, sliced in thin half moons (1/4 cup)
• 1/4 cup red bell pepper, diced
• 1/4 cup English cucumber, diced (thin, plastic-wrapped kind)
• 1/2 tbsp olive oil
• 1/2 tbsp red wine vinegar
• 1/2 tsp kosher salt (1/4 tsp normal salt)
• 1/4 tsp dried dill
• Fresh pepper to taste
• Optional: 1-2 tbsp chopped fresh herbs (parsley, chives, dill, basil or oregano)
• Optional: feta cheese crumbles

Instructions

1. Drain and rinse the chickpeas and chop up veggies (peel cucumber if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
2. In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration.