Radishes & Cucumbers, July 26,2008

The color of the locally grown radishes is just amazing. Radishes and cucumbers always make good friends. Here they are a cool refreshing, crunchy addition to protein rich legume salads.

Marinated Chickpea Salad with Radishes and Cucumbers

This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-spiked lemon dressing.

ingredients

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 teaspoon finely grated lemon zest

1/4 teaspoon ground cumin

Salt and freshly ground pepper

One 19-ounce can chickpeas, drained and rinsed

1 pound seedless European or Kirby cucumbers, thinly sliced crosswise

6 large red radishes, thinly sliced

1/2 medium red onion, thinly sliced

1/4 cup finely chopped flat-leaf parsley

directions

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.

MAKE AHEAD The chickpeas can be refrigerated overnight in the dressing; add the vegetables just before serving.

Lentil, Radish and Cucumber Salad

Ingredients

4oz lentils
4-5 radishes, sliced
1/4 cup cucumber, chopped
1/4 cup green pepper, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
1 lemon, juiced
1 small chunk of ginger
2 oz crumbled goat cheese2 oz crumbled goat cheese
1 tbsp chopped parsley for garnish

Cook the lentils according the the package directions. Rinse and let them cool. Whisk the vinegar, oil, and lemon juice together. Smash the ginger and add it to the dressing. Season with salt and pepper and set aside. When the lentils are cool, combine them with the chopped veggies and dressing and sprinkle some goat cheese on top.

Enjoy!