Radish Salad With Yogurt Dill Dressing

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For the yogurt dill dressing:

  • 3/4 cup plain Greek yogurt
  • 1/2 lemon, juiced (2 tablespoons)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground pepper

For the radish salad:

  • 1 can (15.5-ounce) chickpeas
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon smoked paprika, more if desired
  • 1 small bunch romaine lettuce, washed and torn into bite-size pieces
  • 6 radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 large avocado, cut into wedges


  1. Heat oven to 400 F.
  2. Combine the ingredients for the dressing in a small bowl. Refrigerate covered until ready to use.
  3. Drain and rinse chickpeas. In a bowl, place the chickpeas, olive oil, salt and paprika, and stir until chickpeas are covered in seasoning. Place prepared chickpeas on a parchment paper-lined baking sheet. Roast chickpeas in oven for 40 minutes. Take chickpeas out of the oven and let rest for 10 minutes. Shake the pan and place baking sheet back in oven for 10 to 15 minutes until crunchy. Check at 7 minutes to ensure the chickpeas do not overcook.
  4. Place lettuce in a serving bowl, add radishes, cucumbers and toss. Add avocado, drizzle dressing to taste and top with roasted chickpeas.
  5. Store extra dressing in refrigerator for up to 5 days.