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Categories:Viewed: 15 - Published at: 8 years ago
Ingredients
- the juice of 1/2 a small lime
- 1.5 tablespoon rice vinegar
- 1.5 teaspoon honey
- 1 teaspoon chili oil
- 3 tablespoons olive oil
- 1 small red onion
- 1 small bunch of radishes
- 1 small English cucumber
- 1/2 cup chickpeas
- a pinch of sea salt, a crack of black pepper
Method
- Add the lime juice and the rice vinegar to a small bowl, giving them a quick whisk to combine. Add the honey, and then the oil. Whisk briskly until the oil and the vinegar come together.
- Peel the onion. Slice it in half lengthwise, and then cut each half into slices, as thin as possible. Move the slices to the dressing bowl. (I like to do this first, so the onion has a chance to mellow in the vinegary dressing while I prepare the rest of the ingredients.)
- Wash and cut the ends off of all the radishes. Slice them up crosswise, as thinly as possible. Set aside.
- Wash the cucumber. Slice this up crosswise too, again, as thinly as possible.
- In a large bowl, toss together the dressing, the onion, the radish, the cucumber and the chickpeas. Give it a taste. It almost certainly needs some sea salt. A swift crack of black pepper is a good idea too.
- You can eat this right away, while all the vegetables are still crisp, or you can let it sit for a bit. Letting it sit will make liquidy, more of a sauce.
