Watermelon Radish Salad with Chickpeas

This recipe combines the cool, sometimes spicy, crispness of watermelon radishes, the bright acidity of lemon and parsley, with the creamy richness of chickpeas and olive oil. Plus, it's so pretty in pink!

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1 bunch watermelon radish (about 4)
1 bunch parsley
1 lemon, zest and juice
1/2 cup olive oil
1 12 oz can chickpeas, drained


  1. Tip and tail the watermelon radishes and scrub or peel
  2. Cut the radish into matchsticks
  3. Roughly chop the parsley
  4. Combine the parsley, zest, juice, olive oil, and chickpeas with a big pinch of salt
  5. Dress the radishes with the parsley chickpea mixture and toss to combine
  6. Taste and adjust seasoning as desired