Shredded Carrot, Radish and Mint Salad with Chickpeas

I love adding chickpeas to anything and everything. They are so versatile, have a perfectly smooth texture and are super nutritious. 

Like a few other recipes on my site (Grilled Fennel, Onion and Tomato Salad! Pumpkin and Walnut Muffin Top Cookies!) this recipe was inspired by my 90's relic, From Asparagus to Zucchini. In their version, they used watermelon radishes. In my rendition, I wanted to make the radish flavor pop a little more, so I opted for baby radishes instead of watermelon radishes. Baby radishes are a bit punchier compared to mild watermelon radishes. 

This recipe is super simple, delicious and refreshing. It's perfect for a lazy summer afternoon or a lunch on the go!

Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!

Time: 15 minutes

Makes: about 4 cups

Ingredients

• 2 cups shredded radishes (about 2 bunches)

• 3 cups shredded carrots (about 6 medium-large carrots, I used multi-colored)

• 1/4 teaspoon salt, or more to taste

• 1/4 cup olive oil

• 3 tablespoons white wine vinegar

• 1/4 cup chopped mint leaves

• 1 can of chickpeas

Methods

1. Shred carrots and radish on the large holes of a box grater. Place carrots and radishes in a strainer inside a large bowl. Toss with salt. Let sit while you move on to the next step.

2. Heat about a tablespoon of olive oil in a pan over medium-high heat. Rinse the chickpeas and transfer them to the pan. Saute until golden brown, about 5 minutes.

3. Press lightly on the carrots and radishes to remove excess juice. In a large bowl, stir together strained carrots and radishes, chickpeas, and all remaining ingredients.

Sustainability Tips

• Carrots, radishes and mint: Your best option is to grow the carrots, radishes and mint yourself. Alternatively, you could buy local or organic produce. If you buy locally, that means fewer greenhouse gases were released during transportation compared to non-local produce. If you buy organic veggies, that means the farmers did not use synthetic chemicals to grow the crop.