Radish and Cucumber Salad features peppery radishes, cooling cucumbers and fresh dill tossed with protein rich chickpeas and an apple cider vinaigrette. Perfect spring salad ready in 10 minutes!
This radish and cucumber salad recipe came about as I had a ton of radishes on hand. After a quick google search, I ran across a few variations of this simple salad, and have put together my own spin on a classic. And of course, it includes chickpeas!
This salad is light, fresh and so tasty. The peppery radishes pair perfectly with the cool cucumber, and the chickpeas add more texture and a fair amount of protein, rounding out this simple salad nicely.
Don’t let the minimal ingredients of this radish cucumber salad fool you. It’s full of fresh flavors that mingle perfectly and I know you’ll be as pleasantly surprised as I was. It has been my obsession lately, and I can easily sit at eat the whole thing in one sitting!
Ingredients You’ll Need
In this recipe, cucumber and radish are sliced thin and tossed with dill, chickpeas and a zesty dressing for a cool and refreshing summer salad.
Here is everything you will need:
- red onion
- fresh dill
- olive oil
- apple cider vinegar
- salt + pepper
How To Make Radish and Cucumber Salad
- Wash the cucumber and radishes well, scrubbing as necessary.
- Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline.
- Drain and rinse the chickpeas.
- Add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper to a large mixing bowl, toss well to coat.
And all that’s left is to enjoy as is or chill before eating. Enjoy!
How To Store Leftovers
Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
Can You Freeze Cucumber Radish Salad?
No, I don’t recommend freezing this salad as the cucumbers may become mushy after thawing.
Final thoughts about cucumber radish salad! It’s:
- Simple ingredients
- Accessible and budget friendly
- Quick and easy to make
- One bowl recipe
- & So delicious
This light and easy radish and cucumber salad is perfect for potlucks, picnics, or just about any type of friends and family gatherings (just be sure to follow the make ahead suggestions above).
It’s also great for when you want something simple, light and fast. For myself, I can sit and eat this whole salad at once or graze on it throughout the day.
More Quick & Easy Salad Recipes
- Easy Lemon Asparagus Pasta Salad
- Quick n Healthy Chickpea and Vegetable Salad
- Sweet Corn & Arugula Salad
- Thai Crunch Salad
- Summer Cherry-Berry Fruit Salad
If you try this easy salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
RADISH AND CUCUMBER SALAD
Radish Cucumber Salad is light, fresh and so tasty, using minimal ingredients and ready in 10 minutes!
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Serves 2 - 3 1x
- Category: Salad, Side
- Cuisine: Vegan
- 1 cucumber (about 2 cups), thinly sliced and cut in half
- 1 bunch radishes (about 2 cups), thinly sliced and cut in half
- ⅛ red onion (about ¼ cup), finely diced
- 3 tablespoons fresh dill
- 1 can (14oz) chickpeas, drained and rinsed
- 1 – 2 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- ½ teaspoon mineral salt, or to taste
- freshly cracked pepper, to taste
Prep: Wash the cucumber and radishes. Cut the end off and thinly slice. Cut the larger pieces in half for easier eating. Dice the red onion, and drain and rinse the chickpeas.
Assemble: In a large mixing bowl, add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.
Serves 3, or 6 as a side
If your cucumbers and radishes are the wider side, feel free to cut them in half. This will make it a little easier to eat. Alternately, if they are thin and on the smaller side, you can leave them in whole circles if you like. To get your radish and cucumber slices uniform, my favorite tool at the moment is this mandoline. It’s not the cheapest, but it cleans up easily, fits nicely in one of my utensil drawers, and has been an all around great tool.
If making ahead: I suggest keeping the cider dressing separate from the salad until ready to serve. If made too far in advance, the zucchini and radishes will soak up the dressing and start to soften. For a crisp presentation, be sure to mix the salad with the dressing just before setting on the table. It won’t hurt to mix up to 15 minutes ahead of time.