Spring Salad Recipe

Place the thinly sliced red onion in a small jar or bowl.

Whisk together white wine vinegar, water, sugar, and 1/4 tsp kosher salt until sugar dissolves.

Pour the pickling liquid over the onions, press down so all slices are submerged, cover and refrigerate for at least 20 minutes (best 1 hour) while you prepare other components.

Preheat the oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels, removing loose skins where possible.

Toss chickpeas with 1 tsp olive oil, smoked paprika, garlic powder and 1/4 tsp kosher salt until evenly coated.

Spread chickpeas in a single layer on a rimmed baking sheet and roast 20–30 minutes, shaking the pan every 8–10 minutes, until golden and crispy. Remove and let cool; they will crisp more as they cool.

Trim woody ends from asparagus (about 1–1.5 inches). If stalks are thick, peel the lower third with a vegetable peeler.

Bring a medium pot of salted water to a boil. Add asparagus and blanch 1½–2 minutes until bright green and just tender. Immediately transfer to an ice bath (or run under cold water) to stop cooking; drain and pat dry. Cut into 1½–2 inch pieces on the bias.

Slice watermelon radish thinly (use mandoline or a sharp knife) into rounds or half-moons to yield about 1 cup. Peel and slice cucumber thinly into rounds or half-moons.

In a small bowl or jar combine lemon juice, Dijon, honey, 1/2 tsp kosher salt and black pepper. Whisk while slowly streaming in 3 tbsp olive oil until emulsified. Taste and adjust seasoning; add up to 1 tsp more honey if too tart.

In a large mixing bowl, add the arugula and 2–3 tablespoons of the lemon vinaigrette; toss gently to coat — you want the leaves lightly dressed.

Gently fold in the watermelon radish slices, cucumber, and blanched asparagus pieces so ingredients are evenly distributed.

Drain pickled onion and scatter over the salad (reserve 1–2 teaspoons of pickling liquid to add to the vinaigrette if desired for extra tang).

Top the salad with crispy chickpeas and chopped pistachios for crunch.

Finish with a light drizzle of any remaining vinaigrette, a pinch of freshly ground black pepper, and serve immediately.