• Recipes
• Second course
• Roast
• Israeli couscous salad with roasted fresh chickpeas, radishes and greens.

Roasting

After all the time I've spent lamenting the long dark winter in
<br />multiple melancholy posts, spring has finally sprung. The radishes are here and the world feels right again.
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<br />Recipe Notes:
<br />French breakfast radishes are my radish of choice.
<br />They are gorgeous, have a peppery bite and roast perfectly.
<br />When buying, make sure the greens are bright and crisp.
<br />I've used fresh chickpeas in the recipe, mostly because I was THRILLED to find them at the local asian grocery, but also for added texture.
<br />If fresh chickpeas are hard to come by, don't replace them with canned.
<br />Instead I would suggest substituting fresh fava beans or even edamame,
<br />following the same steps in the recipe.
<br />You can also skip the beans all together, as the radishes fill out the salad nicely.
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