Recipe Index

Ingredients

• ⅓ cup plain whole-milk yogurt (not Greek-style)
• 3 Tbsp. mayonnaise
• Zest of 1 Meyer lemon
• 1 clove garlic, grated
• Kosher salt
• Freshly ground black pepper
• 1 (15½-oz.) can chickpeas, drained and rinsed
• Extra-virgin olive oil
• Kosher salt
• Ancho chile powder (optional)
• 1 bunch radishes
• ½ small white onion
• 1 English or regular cucumber
• ¾ pound haricots verts
• Kosher salt
• Ground sumac

Method

1. Whisk the whole-milk yogurt and mayonnaise in a small bowl with the Meyer lemon zest and grated garlic, then season this dressing with kosher salt and freshly ground black pepper.
2. Heat the oven to 425°F with a rimmed baking sheet inside it, while you spread the drained, rinsed chickpeas on towels and pat them very dry.
3. Tip the hot sheet out of the oven, add a few tablespoons of extra-virgin olive oil and the chickpeas, season them well with kosher salt and a few pinches of ancho chile powder if you are using it, and roast for about 20 minutes, tossing once, until deep golden brown and crisp.
4. Bring a medium pot of salted water to a boil and set up a bowl of ice water beside the stove.
5. Shave the radishes and the white onion on a mandoline straight into the ice water and leave them for about 10 minutes to crisp, slice the cucumber thinly on a diagonal, and snip the tops off the haricots verts.
6. Boil the haricots verts for about 2 minutes, just long enough to lose their rawness, then move them directly into the ice water with the radishes and onion.
7. Drain all the vegetables and dry them thoroughly on clean towels, then tumble the radishes, onion, cucumber and haricots verts together on a serving platter.
8. Drizzle the yogurt dressing over the vegetables, pile the roasted chickpeas on top and finish the salad with a good sprinkle of ground sumac.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data