Fresh Chickpea Salad
Yield: 2 to 4 servings as a side
  • 1¾ cups fresh chickpeas, shelled
  • ⅛ cup very thinly sliced onion
  • 1 thinly sliced breakfast radish
  • 1 tablespoon chiffonade mint
  • Juice of ½ lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ cup crumbled Bulgarian cheese
  • Salt and freshly ground pepper
  1. Heat a large pot of salted water over medium heat. When boiling, add the chickpeas. Cook, stirring often, until tender and to your liking, 5 to 10 minutes. Drain and run under cold water. Combine the chickpeas, onion, radish, and mint in a medium bowl. Add the lemon juice and olive oil and toss to combine. Top with Bulgarian cheese and season with salt and pepper.
Recipe by Katherine Martinelli at