Clean, trim and rinse the fresh radishes. Separate the green leaves from the radishes.

Place the radishes aside until needed later. We are first going to make the radish leaf pesto. Add the radish leaves to a clean blender.

Pulse into a fine crumble. Then add the grated cheese, the pine nuts, the olive oil, the water and a little dash of pepper, garlic powder and salt.

Blend well for 15 seconds until the pesto is well combined. Check the seasoning of the pesto and add extra pepper, garlic powder or salt to taste if necessary.

Pour the fresh pesto in a large mixing bowl and add the drained chickpeas. Chop the radishes you kept aside into small bite-size bits and add those to the bowl as well.

Stir the chickpea salad well. Then add the freshly chopped mint and parsley together with the yogurt.

Stir the salad well again. Check the seasoning of the salad and add extra pepper, garlic powder or salt to taste if necessary.

Chill the salad in the fridge for another 10 minutes. Serve cold.