“Zesty radishes, tasty tomatoes and protein-rich chickpeas are a winning combination in this chilled salad recipe that’s great for packed lunches or a picnic.”


  • 10 radishes, sliced
  • 3 medium tomatoes, coarsely chopped
  • ½ cup sliced scallions
  • ¼ cup chopped red onion
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon salad and vegetable seasoning mix with coriander and annatto (see Tip) or 1 teaspoon Homemade Spice Mix (see associated recipe)
  • 8 cups torn mixed salad greens
  • Cracked black pepper (optional)


  • 1Combine radishes, tomatoes, scallion, and chopped onion in a large bowl. Stir in chickpeas.
  • 2Whisk together olive oil, vinegar, and seasoning mix in a small bowl. Pour dressing over bean mixture; toss gently to coat. Cover and chill for 1 to 24 hours.
  • 3To serve, toss salad greens with bean mixture. If desired, sprinkle with black pepper.