Radish, Herb and Bean Salad

This quick salad made for the perfect lunch when a friend popped in for a impromptu visit this week. 

1 28oz can of garbanzo beans, drained and rinsed
1 lemon, zest and juice
1 tablespoon chopped chives
1/2 tablespoon chopped fresh mint
2 tablespoons chopped Italian parsley
Small bunch of spring radishes, washed and thinly sliced
2 tablespoons olive oil
Sea salt and pepper to taste

Combine all ingredients, drizzling olive oil and lemon juice over the top. Season to taste with S/P, toss and serve. We had our salad alongside turmeric tea laced with honey and a happy chat. 

Leftovers will store in fridge for 2-3 days.

On the side: crusty bread
In my mug: Stash Golden Cup Chai Tea with Turmeric, lots of honey and steamed almond milk 
Out of my speakers: London Grammar,  "Metal and Dust"


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