Marinated Chickpea Salad with Radishes, Cucumber, and Queso de Freir

 

Here’s a scrumptious way to make Marinated Chickpea Salad with Radishes, Cucumber, and Queso de Freír—a vibrant, tangy, and slightly creamy salad ideal as a light meal or facet.

Ingredients (Serves 2-three)

 

For the salad:

1 can (15 oz.) chickpeas, tired and rinsed

4-5 radishes, thinly sliced

1 medium cucumber, diced or sliced

100g Queso de Freír (or a similar frying cheese), cut into small cubes

2 tbsp fresh parsley or cilantro, chopped

1 small crimson onion, finely sliced (elective)

For the marinade/dressing:

3 tbsp olive oil

1 tsp Dijon mustard

1 garlic clove, minced

1/2 tsp smoked paprika (non-compulsory)

Instructions

1. Prepare the cheese:

Heat a non-stick skillet over medium warmness.

Lightly fry the Queso de Freír cubes until golden brown on all facets. Set apart to chill barely.

2. Make the marinade:

In a small bowl, whisk collectively olive oil, vinegar (or lemon juice), Dijon mustard, garlic, smoked paprika, salt, and pepper.

3. Assemble the salad:

In a large bowl, integrate chickpeas, radishes, cucumber, purple onion (if the use of), and parsley/cilantro.

Pour the marinade over the vegetables and chickpeas. Toss lightly to coat.

4. Add the cheese:

Fold inside the fried Queso de Freír cubes just before helping preserve them barely crisp.

5. Marinate (optionally available):

Let the salad sit for 10–15 mins to allow flavors to meld. This also offers the chickpeas a chance to absorb the dressing.

6. Serve:

 Garnish with greater parsley/cilantro and a drizzle of olive oil if favored. Enjoy chilled or at room temperature.

💡 Tips:

You can roast the chickpeas for added crunch before including the dressing.

For a slightly creamier dressing, stir in 1–2 tbsp Greek yogurt or labneh.