This Cucumber, Radish, and Chickpea Microgreens Salad is a refreshing and nutrient-packed dish perfect for a light lunch or as a side salad. Crisp cucumbers, peppery radishes, and young cabbage are combined with the delicate flavor of chickpea microgreens and a creamy yogurt dressing. Topped with boiled eggs, this salad is a perfect balance of crunchy textures, refreshing flavors, and healthy ingredients. It’s not only delicious but also full of vitamins and antioxidants, making it a great choice for maintaining overall health.
Preparation Time
- Prep time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
- Servings: 4 servings
Ingredients
- 1 cucumber
- Salt, to taste
- 1 bunch radishes
- 1/2 young cabbage
- 4-5 chicken eggs
- Water, for boiling the eggs
- 30-50 grams chickpea microgreens
- 3 tablespoons thick yogurt
- 1 teaspoon mustard
- 1 clove garlic, grated
Directions
Step 1: Prepare the Vegetables
- Begin by washing the cucumber thoroughly. Slice it thinly and place the slices in a bowl.
- Sprinkle the cucumber slices with salt and stir well. Let them rest for about 10 minutes to draw out any excess moisture, which will help enhance their crisp texture.
- While the cucumber is resting, wash and slice the radish and young cabbage into thin pieces. Set aside.
Step 2: Boil the Eggs 4. In a separate pot, bring water to a boil and add the chicken eggs. Boil them for about 10 minutes until fully cooked. Once boiled, peel the eggs and set them aside to cool.
Step 3: Add Microgreens 5. Rinse the chickpea microgreens and add them to the bowl containing the cucumber, radish, and cabbage.
Step 4: Prepare the Dressing 6. In a small bowl, mix together the thick yogurt, mustard, and grated garlic. This will serve as the creamy dressing for the salad.
Step 5: Assemble the Salad 7. Pour the yogurt dressing over the vegetables and microgreens. Toss everything together gently, ensuring that the vegetables are well coated. 8. Slice the boiled eggs and add them to the salad. Mix again gently to distribute the eggs and dressing evenly.
Step 6: Serve 9. Your healthy cucumber salad is now ready to be enjoyed! Serve immediately or refrigerate until you’re ready to serve.
Serving Suggestions
- With Grilled Meat: Pair this salad with grilled chicken, steak, or fish for a well-rounded meal.
- As a Light Lunch: Enjoy the salad on its own for a light and nutritious lunch, especially on warmer days.
- Top with Nuts or Seeds: Add a handful of sunflower seeds or toasted almonds for extra crunch and nutrition.
- Serve with Bread: Serve alongside crusty bread or a pita for a more filling meal.
Cooking Tips
- Crisp Cucumbers: Allow the cucumber to sit with salt for 10 minutes to draw out excess moisture, which will give the salad a crisper texture.
- Adjust the Dressing: Feel free to adjust the mustard or garlic in the dressing depending on your taste preferences. You can add more for a tangier or spicier flavor.
- Use Fresh Microgreens: If chickpea microgreens are unavailable, feel free to substitute with other microgreens or fresh herbs like parsley or cilantro for a different flavor.
Nutritional Benefits
- Cucumbers: Low in calories and high in water content, cucumbers help with hydration and provide vitamins K and C.
- Radishes: Radishes are rich in vitamin C and antioxidants, helping with digestion and supporting the immune system.
- Chickpea Microgreens: Packed with protein, vitamins, and fiber, microgreens are an excellent addition to any salad for their nutritional value.
- Eggs: Eggs provide high-quality protein and essential vitamins and minerals, including vitamin D, which is important for bone health.
Dietary Information
- Gluten-Free: This salad is naturally gluten-free.
- Dairy-Free Option: Use a dairy-free yogurt substitute for a dairy-free version of this salad.
- Vegan Option: Omit the eggs and use a plant-based yogurt to make this salad vegan-friendly.
Nutritional Facts (Per Serving)
- Calories: 180 kcal
- Carbohydrates: 12g
- Protein: 8g
- Fat: 13g
- Fiber: 3g
- Sugar: 6g
- Sodium: 500mg
Why You’ll Love This Recipe
This cucumber salad is the perfect combination of crunchy, creamy, and tangy flavors. The freshness of the vegetables and microgreens pairs beautifully with the rich, creamy dressing, while the boiled eggs add an extra layer of texture and protein. It’s easy to make, full of healthy ingredients, and can be enjoyed on its own or as a side dish.
Conclusion
This Cucumber, Radish, and Chickpea Microgreens Salad is a refreshing and nutritious dish that’s perfect for any meal. With its vibrant colors, fresh ingredients, and creamy dressing, it’s not only delicious but also packed with essential nutrients. Whether you serve it as a light lunch or alongside your favorite protein, this salad is sure to become a staple in your kitchen.
Frequently Asked Questions
-
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. Just keep the dressing separate and add it before serving to prevent the vegetables from getting soggy. -
Can I add other vegetables to the salad?
Absolutely! You can add other vegetables such as carrots, bell peppers, or celery for extra crunch and flavor. -
Can I substitute chickpea microgreens?
Yes, you can substitute chickpea microgreens with other microgreens like radish or sunflower microgreens, or simply use fresh herbs like parsley or cilantro. -
Can I make this salad without eggs?
Yes, you can omit the eggs for a vegan version of the salad. -
Can I use a different type of yogurt?
Yes, you can use Greek yogurt, non-dairy yogurt, or even plain yogurt, depending on your preference. -
Can I make this salad spicier?
You can add a pinch of chili flakes or a small chopped chili to the dressing to add some heat to the salad. -
How long can I store the leftovers?
This salad can be stored in the refrigerator for up to 2 days. However, it’s best to consume it fresh for optimal texture. -
Can I make this salad without mustard?
Yes, you can skip the mustard or substitute it with a small amount of lemon juice or vinegar for a tangy dressing. -
Can I use canned chickpeas instead of microgreens?
While canned chickpeas can be used in place of microgreens, they will offer a different texture and flavor. Use them if you prefer a heartier salad. -
What can I serve this salad with?
This salad pairs wonderfully with grilled meats, sandwiches, or wraps for a complete meal.