Cover photo courtesy of LINC Foods
Cooked and raw radishes complement each other in this summer starter—taste the different levels of crunchy, spicy and fresh side by side. Stop by the farmers market or open your LINC Box (lincfoods.com/lincbox) to find red radishes fresh from the field.
INGREDIENTS:
Chickpeas: 1 ½ CUP dried chickpeas from Central Bean Co (or 1 CAN cooked chickpeas, skip step 1 and 2) // 14 CUPS water, divided
Salad: 1 BUNCH radishes or salad turnips from Hayshaker Farm // 1 TBSP olive oil // salt and pepper // ¼ CUP mint leaves, sliced // ¼ CUP basil pesto // Parmesan cheese, thinly sliced
Dressing: 3 TBSP lemon juice // 3 TBSP olive oil // 1 TSP mustard // 1 TSP honey // ¼ TSP salt // ¼ TSP thyme // 1 clove garlic from Channing Farm, minced // black pepper
INSTRUCTIONS:
- Place the dried chickpeas in a large bowl and cover with 8 cups water. Let soak overnight or for 8-10 hours. Drain.
- Place the chickpeas in a pot and add 6 cups of water. Bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour, or until they’ve reached your desired texture. Drain.
- Thinly slice 3 radishes or turnips and set aside. Cut the remaining radishes in half.
- Preheat the oven to 400 degrees F. Place the halved radishes on a baking sheet and toss with olive oil, salt and pepper. Bake for 30 minutes until browned, tossing halfway through.
- Meanwhile, whisk together all dressing ingredients.
- On a serving platter, toss the chickpeas, sliced radishes and mint with half of the dressing. Top with the roasted radishes and drizzle with the remaining dressing. Top with dollops of pesto and slices of parmesan cheese. Feast with the seasons!
(Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ lincfoods.com.)
