Featured Recipe

Radish Chickpea Toss

1 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon sugar
½ teaspoon coriander
¼ teaspoon kosher salt
1/8 teaspoon black pepper
1 clove garlic, minced
2 tablespoons finely diced jalapeno, seeds and pith removed
1 (15 ounce) can chickpeas, unsalted
1 bunch red radishes (about 6 ounces)
2 stalks celery finely sliced
1 cup cherry tomatoes, quartered
2 green onions finely sliced, (green and white parts)
½ cup shredded part skim mozzarella chees

  1. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing. 
  2. Whisk olive oil, lime juice, sugar, coriander, salt, pepper, garlic and jalapeno in a medium size-mixing bowl.
  3. Pour chickpeas into a colander. Rinse with water and let drain. Add to olive oil mixture.
  4. Cut the leafy tops off the radishes and discard. Slice radishes in half and thinly slice into half rounds. Add to olive oil mixture.
  5. Add celery, tomatoes, green onions and shredded mozzarella. Toss well.

Makes 4 servings, 1 ¼ cup
Radish Chickpea Toss

Nutrition Information:
Per Serving

Calories, 150; Carbohydrate, 19 gm; Protein, 8 gm; Total Fat, 5 gm; Saturated Fat, 1.5 gm; Trans Fat, 0 gm; Cholesterol, 5 mg; Fiber, 5 gm; Total Sugars, 8 gm; Sodium, 220 mg; Calcium, 119 mg; Folate, 96 mcg; Iron, 2 mg; Calories from Fat, 30%.