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!
Ingredients
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
Method
Tip and tail the watermelon radishes and scrub or peel
Cut the radish into matchsticks
Roughly chop the parsley
Combine the parsley, zest, juice, olive oil, and chickpeas with a big pinch of salt
Dress the radishes with the parsley chickpea mixture and toss to combine