This quick, colorful chickpea salad is flavorful and loaded with farm-fresh microgreens and crisp produce from our field! It’s the perfect way to use those radishes and greens to delicious use—tossed together with a zesty vinaigrette and topped with shaved parmesan cheese. It’s light, crunchy, and ready in minutes!
You’ll need:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
- 1 cup diced radish
- 1 cup quartered tomatoes
- 4 oz spinach microgreens, washed and patted dry
- ¼ cup crumbled cheddar cheese
To make:
Drain and rinse your chickpeas. Wash the microgreens and gently pat them dry with a paper towel. Slice the radishes thinly and cut the tomatoes into bite-sized pieces.
Whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper in a large bowl for the dressing.
Add the chickpeas, radish, tomatoes, and spinach microgreens to the bowl. Toss well to coat everything evenly in the vinaigrette.
Sprinkle shaved parmesan and serve immediately.
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.
