Cucumber Radish Salad with Chickpeas – FRESH. OUT. Cucumber Radish Salad with Chickpeas – FRESH. OUT.

Best eaten same day. Refrigerate leftovers in an airtight glass container up to two days. Shake from side to side to get the chickpeas to the bottom. The cucumbers will continue to give off liquid and keeping the chickpeas on the bottom will help the cucumbers and radishes stay crisp longer.

Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 97.6, Fat: 1.3, Saturated Fat: 0g, Trans Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 154mg, Potassium: 163.5mg Carbohydrates: 17g total/14.4g net, Fiber: 2.7g, Sugar: 2.2g, Protein: 5g, Vitamin A: 2%, Vitamin C: 7% Calcium: 3%, Iron: 7% (based on 2,000 calorie diet.