side angle top down view of a white bowl serving bowl filled with radish and cucumber salad with a serving spoon on a marble slab

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Radish Cucumber Salad is light, fresh and so tasty, using minimal ingredients and ready in 10 minutes!


  • 1 cucumber (about 2 cups), thinly sliced and cut in half
  • 1 bunch radishes (about 2 cups), thinly sliced and cut in half
  • 1/8 red onion (about 1/4 cup), finely diced
  • 3 tablespoons fresh dill
  • 1 can (14oz) chickpeas, drained and rinsed
  • 12 tablespoons olive oil
  • 4 tablespoons apple cider vinegar
  • 1/2 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.