a big handful of radishes, broken or cut into chunks
a big handful of jicama cubes (optional)
1/2-1 cup chickpeas, well drained and smashed if you like
1/4-1/2 cup crumbled feta
a few leaves of fresh mint, torn or thinly sliced
a couple handfuls of crushed tortilla chips (good ones)
a handful of fresh cilantro
half a jalapeño, seeded and minced
1-2 garlic cloves, peeled
juice of a lime
a big spoonful of mayo (1/4 cup?)
a bit of water, to thin
Toss all the salad ingredients into a shallow bowl, saving the tortillas to add right before serving.
To make the dressing, put the cilantro, jalapeño, garlic, lime juice and mayo into a blender or food processor and pulse until it's as well blended as you can get it. Add a bit of water and a pinch of salt and blend it again until it's smooth. Taste and adjust any of the ingredients as needed.
Drizzle over the salad, toss to coat and sprinkle with tortilla chips. Serves 4-6.