Chickpea Radish Salad

This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.

This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.

Serves 2 as a supper salad or 4 as a side.

1 bunch radishes, chopped into chickpea-sized pieces
1 12 oz. can chickpeas, rinsed
10-12 chive flowers, separated, plus six inches of stem, finely chopped (or 1 bunch scallions or scapes, finely chopped)
1 small head lettuce (butterhead or Boston-style is best, romaine second) roughly chopped
1 bag pea shoots, roughly chopped

Mix all the veggies together with the chickpeas.

Dressing:
2 Tbsp dijon mustard
Juice and of one lemon or lime
3 Tbsp olive oil
1 tsp ground cumin
salt to taste (some mustards are quite salty, so you may not need any)

Mix the dressing in a bowl or jar. Add to the veggies and mix carefully with your hands or salad tongs. If it isn't six o'clock yet at your house, let it sit for a half an hour or so to give the flavors some time to meld and mellow. Enjoy!