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Radish and Carrot Chickpea Salad Tossed in Dill and Mustard

Print Recipe
A wonderful salad to be enjoyed outside in the sun. The peppery radish imparts a lovely warmth to the salad.
Course Main Course, Salad
Cuisine Mediterranean, Middle Eastern
Diet Vegan, Vegetarian
Keyword chickpea salad, chickpea salad recipe, dill and mustard salad, mustard dressing with salad
Cook Time 15 mins
Total Time 15 mins
Servings 4
Calories 347

Ingredients

  • 300 g Radish
  • 300 g Carrot
  • 30 g Mint
  • 400 g Cooked Chickpeas
  • 30 g Dill

Dressing

  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Wholegrain Mustard
  • 2 Tablespoons Red Wine Vinegar
  • 1 Teaspoon Ground Coriander

Instructions

  • Thinly slice the radish and peel and grate the carrots, place both alongside the chickpeas into a large mixing bowl. Loosely chop the mint and tip into the bowl.
  • Mix together the dressing. Place all the ingredients into a small glass or jug and combine. Finely chop the dill and spoon over the dill and dressing into the chickpea mixture. Toss the salad until the dressing and dill covers the bowl contents evenly. Season well with salt and pepper and toss again. Serve.

Nutrition

Calories: 347kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 181mg | Potassium: 814mg | Fiber: 12g | Sugar: 10g | Vitamin A: 13454IU | Vitamin C: 26mg | Calcium: 134mg | Iron: 5mg