Recipes for May 31, 2008:

Radish, Chickpea and Cucumber Salad with Lemon-Parsley Dressing
Try cooked chopped beets instead of radishes for a different twist on the same recipe.

Salad:
1 bunch radishes, sliced (You could also try Flaim Farms' Daikon radish)
1 large cucumber, seeded and diced
1 medium onion (sweet, red or other variety) diced
1 (15 to 24 oz.) can chickpeas, drained and rinsed
salt and pepper to taste

Dressing:
1 packed cup of chopped flat-leaf parsley (about one market bunch, stems removed)
1/3 cup olive oil
2 tablespoons lemon juice
1/2 tablespoon minced garlic (about 2 cloves)
2 t. stone-ground mustard, or dijon
3/4 t. salt
3/4 t. pepper

Combine salad ingredients in a medium bowl. Place dressing ingredients in the bowl of a food processor, pulse until the dressing is emulsified and the parsley has been chopped to tiny bits. It will look like pesto. Pour dressing over salad ingredients and toss.

Optional: You can serve with
--Favorite salad greens as a bed for chickpea mixture
--Feta or a blue cheese variety, crumbled as a garnish