Add the fresh parsley and mint to the bowl of the Cook Processor fitted with the Multiblade and press Pulse for 10 seconds.

Transfer the chopped herbs to a clean plate. Trim the radishes but keep the green leaves. Add the leaves to the bowl of the Cook Processor fitted with the Multiblade and add a pinch of garlic powder, pepper and salt. Close the bowl and press Pulse for 10 seconds. Then scrape down the sides of the bowl. Add the grated cheese, the pine nuts and the water.

Close the lid and press Pulse for 5 seconds. Remove the MultiBlade and replace it by the StirAssist. Close the lid, set the timer at 1 minute and press Start. Remove the measuring cup and gradually pour the olive oil through the opening in the lid.

Then check the seasoning of the radish pesto and add extra garlic powder, pepper or salt to taste if necessary. Then add the drained chickpeas. Chop the radishes into small bite-size bits and add them to the bowl as well.

Close the bowl and press Quick Stir again for a couple of seconds. Then add the yogurt and the chopped fresh herbs.

Close the bowl and press Quick Stir again for a couple of seconds. Check the seasoning and add extra garlic powder, pepper or salt to taste if necessary.

Chill the salad in the fridge for 10 minutes. Scoop the salad onto a large serving plate, garnish with extra fresh parsley or mint and serve.