This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

Radish Salad

Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!

Looking for a green salad with radishes? Go to Radish Gorgonzola Salad.

Ingredients in this radish salad

This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:

  • Canned chickpeas
  • Radishes
  • Red bell pepper
  • English cucumber
  • Olive oil
  • Red wine vinegar
  • Dried dill
  • Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
  • Salt and pepper

All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.

Radish salad

Olive oil & vinegar quantities

You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.

Make a double batch for a party

This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Mix-ins and variations

Want to add flair to this radish salad? Here are a few ways to vary it up:

Radish salad

Ways to serve radish salad

This radish salad is ultra versatile: it works for lunches, as a side dish, or for picnics or potlucks. Here are some ideas:

More radish recipes

Love spicy radishes? Here are a few more top radish recipes we love:

This cucumber radish salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.


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This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

  • 15-ounce can chickpeas (or 1 ½ cups cooked)
  • 8 small or 5 large radishes, sliced (¼ cup)
  • ¼ cup red bell pepper, diced
  • ¼ cup English cucumber, diced
  • ½ tablespoon olive oil*
  • ½ tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried dill
  • 1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
  • Fresh ground black pepper
  • Optional add-in: feta cheese crumbles

  1. Drain and rinse the chickpeas.
  2. Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
  3. In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.


*If making for a party, make a double recipe (use the 2x button).

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Radish salad, radish salad recipe


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