Spring Into Summer Salad

1. Preheat the oven to 425°F.

2. Add the radishes to a bowl with water, ½ cup rice vinegar, 2 tablespoons honey, parsley, ½ teaspoon salt, pepper to taste, and sesame seeds (optional). Toss and set aside to pickle for at least 30 minutes, or refrigerate overnight.

3. Toss the cabbage with 3 tablespoons olive oil, ¾ teaspoon salt, and pepper. Spread onto a large sheet pan and roast for 20–25 minutes, tossing halfway, until caramelized. Let cool slightly.

4. Spread the chickpeas onto a parchment-lined sheet pan and roast for 10 minutes. Remove, lightly mash with a fork, then toss with 1 tablespoon olive oil, ¼ teaspoon salt, ½ teaspoon garlic powder, and paprika. Return to the oven and roast for 15–18 minutes until crispy. Let cool.

5. Finely chop the pistachios, then add the feta and basil, chopping after each addition. Add salt and lemon zest and continue chopping until a coarse crumble forms.

6. Blend ⅔ cup olive oil with the chives until smooth, then strain. Transfer to a jar and whisk with ¼ cup rice vinegar, Dijon, yogurt, 2 tablespoons honey, ¾ teaspoon salt, ¼ teaspoon pepper, and garlic powder until combined.

7. Drain the radishes, then add them to the cooled cabbage along with the celery and toss. In a separate bowl, combine the crispy chickpeas with the pistachio mixture.

8. Plate the cabbage salad, top with the crumble, and drizzle with dressing. Toss and serve.