Friday, March 27, 2015

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans

This deliciously healthy vegan chopped salad has sugar snap peas, radishes, jicama, tomatoes, and green garbanzo beans and a delicious cumin-lemon vinaigrette.

(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites, and this Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans has so many of the flavors I love in salads.  This tasty salad is Vegan and also fits the bill for Phase One Fridays if you're looking for a tasty and healthy spring salad!)

It's a sign of spring when I start making big crunchy salads to eat for lunch.  My lunch salads can include just about anything that's in the fridge or on the counter, and when I come up with a combination that's especially good I'll often make it again the next day and take pictures for the blog.  I love crunchy ingredients in salad, so the crunch factor from sugar snap peas, radishes, and jicama gave this salad that extra something that made it a keeper for me.  The tomatoes and green garbanzo beans gave the salad some other textures, and I used a barely-spicy cumin-lemon vinaigrette that was perfect with the other flavors.

You may be looking at all the things going on in this salad and thinking that you'll never have all these ingredients at the same time.  That would be true at my house on some days too, but use this recipe as just a template for chopped salad and feel free to substitute other things you have on hand.
I trimmed the ends of the sugar snap peas and cut them into diagonal pieces.

The radishes were cut in half and sliced in half-moon slices.

I love jicama in salad, but turnip is a good substitute.  This was cut into cubes.

If you don't have green garbanzo beans, you could substitute any type of canned beans, rinsed and drained, or just leave out the beans.

I'm partial to romaine lettuce, and I like it finely chopped when I'm making this type of chopped salad.

And even when I have to buy them from the store, when it starts to be spring I must have my tomatoes. (Don't ever buy them if they don't have that tomato smell though; tomatoes with no smell will be tasteless.)

Mix together lemon juice, ground cumin, black pepper, and a generous amount of Vege-Sal (or slightly less salt); then whisk in olive oil.

Toss all the ingredients together with the dressing and devour!

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans
(Recipe created by Kalyn for a lunch salad; makes 2 whole-meal salad servings or 4 side-dish salads.)

1 C diagonally sliced sugar snap peas
4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
1 C jicama, cut in cubes (about 1/2 large jicama)
1 C cherry tomatoes, cut in half
1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
2-3 cups chopped romaine lettuce

Dressing Ingredients:
2 T fresh-squeezed lemon juice
1/2 tsp. ground cumin
salt and fresh ground black pepper to taste (I used Vege-Sal)
3 T extra-virgin olive oil

If using frozen green garbanzo beans, thaw by running hot water on them for a few minutes, then let them drain while you prep other ingredients.  (To substitute other canned beans, dump beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let beans drain while you prep other ingredients.)

Cut pointed ends off of sugar snap peas, then cut in diagonal slices.  Trim radishes, wash, cut in half and then cut into half-moon slices.  Peel jicama, slice, and then cut in 1/2 inch cubes.  Cut cherry tomatoes in half.  Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.  

Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.

Mix together lemon juice, ground cumin, Vege-Sal (or salt), and pepper, then whisk in olive oil one tablespoon at a time.  Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing.  Serve immediately.

If you weren't going to eat all the salad right away, you could prepare the sugar snap peas, radishes, jicama, lettuce, and green garbanzo beans in advance, but don't cut and add the tomatoes or add the dressing until right before you eat the salad.

South Beach/Low-Carb Suggestions: 
Everything in this salad is a low-glycemic ingredient, and this could be eaten for any phase of the South Beach Diet.   The green garbanzo beans, sugar snap peas, and tomatoes are higher in carbs than the other ingredients in this salad, so if you're wanting a Low-Carb salad, I'd use less of those and more of the other ingredients.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Crunchy Salads You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing ~ Kalyn's Kitchen

Sugar Snap Pea and Radish Salad ~ The Bitten Word

Quinoa Salad with Avocado, Radishes, Cucumber, and Cumin-Lime Vinaigrette ~ Kalyn's Kitchen

Jicama, Orange, and Radish Salad ~ Herbivoracious
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime ~ Kalyn's Kitchen

Thai Jicama and Red Onion Salad ~ Cookin' Canuck

Brown Rice and Green Garbanzo Salad with Carrots, Parsley, and Pine Nuts ~ Kalyn's Kitchen

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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More to Chew On:


  1. What a lovely looking salad! I don't think I've ever seen garbanzo beans here, but I think that perhaps some broad beans would be nice here too :)

  2. As soon as I saw the picture of this salad, I thought YAY!! Kalyn says it's time for spring! Haha. It's true, little says spring to me more than the resurgence of some veggies that aren't root vegetables. Great salad!

  3. This salad looks so delicious! I am always looking for new ways to use jicama and green garbanzo beans.

  4. I love it when Spring rolls around and the peas start to come in season. Your salad sounds delicious and I wish I could dig in.

    Haven't heard of green garbanzo beans before. Something to look out for.

    I just realized, we need to send you some tomato seeds. Have you started germinating plants yet?

  5. This is a great template for a crunchy salad. I love the addition of jicama (one of my favorites), and because of that I'd probably have to sneak in a bit of Tabasco sauce, too.

  6. Ellie, I think broad beans would be lovely. (They're called fava beans here; haven't seen any yet this year.)

    Joanne, I agree, let's cheer about the arrival of spring, even if it will still be cold for a while!

    Lindsay, glad you like it.

    Nate, the green garbanzo beans are really good. They come frozen here. Thanks for the offer, but I think it's too late to plant tomato seeds for this year. My brother in law has some started for me in his greenhouse though! We started them in February.

    Lydia, I think some hot sauce would be great in this.

  7. This salad looks so fresh and appealing- especially after months of comfort food. I'm going to keep an eye out for jicama- I always forget about it. Thanks for the reminder!

  8. Karina, I have to admit I neglect jicama too, and then every now and then I re-discover it!

  9. I love all varieties of chopped salads! This is a great template. I've never had green garbanzos (chartreuse chickpeas?) before, and have been seeing them around the web lately. Are they any less starchy, perchance? I'm very interested to try . . .

    - The Anne Half of FFF

  10. Lots of great crunch in this salad! Sounds scrumptious!

  11. Anne, the green garbanzos are only slightly less starchy (green= 14gr carb, 4gr fiber, 1gr sugar in 1/2 cup; regular garbanzos= 15gr carb, 3 gr fiber, 2 gr sugar in 1/2 cup.) I do like the green ones though, kind of remind me of edamame.

    Thanks Jen! Plenty of crunch.

  12. Yum! I have never really got into the habit of using Jicama, but this looks grand. Love your tablecloth too!

  13. Maria, thanks!

    Katerina, jicama deserves more appreciation, imho! (The "tablecloth" is really a dish towel!)

  14. Kalyn this looks wonderful. The snap peas, radishes, and jicama are all big favorites for me, and that dressing looks unbelievable.

  15. Ah, so pretty! It will be a while before we get these ingredients in New York, but it is something to anticipate. Spring is in the air (though it was in the 30s this morning)!

  16. Being a chickpea girl, how did I not know about green ones? I must find some and try this salad, Kalyn. I'm making a chickpea salad recipe today for lunch that's heavenly (from Mary at Gluten-Free Spinner). Interestingly enough/coincidentally, her dressing contains hot sauce and while that was a surprising ingredient to me, the result is perfection. :-)

    Thanks so much for introducing me to a potential new favorite food, Kalyn!

  17. I love big salads and yes, they are a sign of the change in climate. Yay! I had never heard of green garbanzo beans...

  18. Kalyn, what a fabulous salad. I love all of the crunch in it. We are big salad eaters in our family and often, it's the main meal.

    I don't think I've ever seen green garbanzo beans. I see that a lot of others haven't either. Have to keep my eye out for them in the freezer section as you mentioned. It's always fun to discover a new ingredient!

  19. This woke me up this morning, Kalyn! It's looks so refreshing.

  20. I'm happy that my salad is making so many people think of spring, even if it's still cold where you are, and that I'm introducing some of you to green garbanzo beans. They remind me of edamame more than garbanzo beans, but a nice salad addition.

  21. I love your salad recipes and can't wait to try this one.

  22. Thanks Mike! Nice to hear from another salad fan.

  23. Yesterday I made your Caprese Salad to feel the mood of Spring. Delicious, except the tomatoes were tasteless so thanks for the tip. Woke up today to snow again....arghhhh; so thanks for another delightfully colorful salad to boost us into Spring.

  24. Hi Wanda! We really do need a boost into spring don't we?

  25. What a beautiful looking salad.

  26. This salad looks for refreshing and healthy. I am so ready for some crunchy fresh salads after such a long winter! I love jicama in salads and stir fries. It adds a nice sweet crunch.

  27. Jeanette, I love jicama! Just saw a recipe for making "hash browns" out of it that I'm intrigued by.

  28. Lovely salad for your space lots of nice recipes!!

  29. I love salads for lunch. This looks so refreshing and loaded with greens! Also, love the use of jicama.

  30. This may become a staple lunch for me when the weather warms, although in southern Ontario it may be a while yet :( I notice in the header that you call the dressing cumin-lime vinaigrette but the recipe calls for lemon juice. I am assuming that either would work? I think I will prefer the lime but haven't tried either yet. Soon.

    1. Thanks for catching that Val, and duh. It was supposed to say lemon, but I agree with you that lime will work here too. Hope you enjoy! Wishing you warm weather soon.

  31. I've never seen green garbanzo beans before! The flavors of this salad look perfect! pinning

    1. Sheila, they are usually sold frozen and taste a little bit like pistachios. I really like them! Thanks for the pin.


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