Turmeric Roasted Chickpea and Watermelon Radish Salad with Creamy Parsley-Dill Dressing

This vibrant salad layers warming turmeric-roasted chickpeas with crisp watermelon radish and a creamy parsley-dill dressing for a meal built on anti-inflammatory foundations. Turmeric has been studied for its ability to help calm inflammation in the body, and pairing it with extra-virgin olive oil helps your body better absorb its beneficial compounds. Fresh parsley, dill, and lemon contribute antioxidant polyphenols and digestive support. Watermelon radishes—creamy white to pale green on the outside with a stunning pink interior—offer a refreshing crunch along with sulfur compounds and polyphenols that support detoxification and cellular resilience. Their mild peppery bite gently stimulates digestion. You can typically find them from late summer through spring at most grocery stores. Serve as a main dish for lunch or dinner, or as a vibrant side. It’s also an excellent meal-prep option—the chickpeas, sliced radish, lettuce, and dressing can be prepared ahead and stored separately, then assembled when ready to eat.