Finally – spring! So long, hibernation-style comfort food. It’s time to lighten up our plates with vibrant, nutritious dishes made with fresh ingredients.
After early April’s ice storm, this past weekend felt like a gift from the gods. Warmth, sunshine, a clear sky. I spent Saturday in a state of complete euphoria, partly because I’m between semesters (ahhh), but also because I couldn’t remember the last time it was warm enough to go outside without a coat!
Along with gorgeous weather, spring also brings radishes! If you can’t tell by now, radishes are my all-time favourite springtime vegetable :) They’re peppery and crunchy and refreshing all at once – the ideal salad ingredient, really!
If you’re looking for a new side to shake things up this spring, this chickpea, radish and watercress salad is it. For the dressing, I used my basic vinaigrette. It’s like the black cardigan of salad dressings – goes with anything and always looks (tastes?) great!
I threw in some cooked couscous for extra texture (and also to use up leftovers), but you can leave it out if you’d prefer.
The radishes take a few minutes to chop into matchsticks, which could be time-consuming if you’re doubling or tripling this recipe, so by all means toss them in a food processor to speed things up.
- 2 bunches radishes, cut into matchsticks
- 1/2 bunch watercress, tough ends trimmed off, coarsely chopped
- 2 19-oz (540-mL) cans chickpeas, rinsed and drained
- 1/2 cup cooked whole grain couscous (optional)
- Homemade vinaigrette dressing (~1/3 cup - use more or less to your taste)
- Salt and freshly ground black pepper, to taste
- Combine the chickpeas, radishes, watercress and couscous (if using) in a medium bowl. Season with salt and pepper and toss with dressing, adjusting the amount of dressing to your liking. Serve immediately.