Kohlrabi & Chickpea Salad

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Taken from Dishing Up the Dirt by Andrea Bemis

Yields1 Serving
 2 medium kohlrabies
 1 1/4 C cooked chickpeas (1 can rinsed and drained)
 3/4 C whole plain yogurt
 2.5 T minced dill
 2.5 T minced parsley
 1 clove garlic, minced
 2.5 T lemon juice
 1/2 t honey
 2.5 T olive oil
 salt and pepper to taste
 1/4 C sunflower seeds, toasted
 1/2 C raisins, soaked in hot water for 10 minutes, then drained
 1/4 t sumac or za'atar (optional)
1

Trim and peel kohlrabi bulbs. Cut into small cubes and place in mixing bowl. Add chickpeas and set aside.

2

In medium bowl, whisk together yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt, and pepper. Taste and adjust seasonings.

3

Pour dressing into bowl with kohlrabi and chickpeas. Mix until well combined. Add in sunflower seeds and raisins. Sprinkle with sumac/za'atar and serve.

Ingredients

 2 medium kohlrabies
 1 1/4 C cooked chickpeas (1 can rinsed and drained)
 3/4 C whole plain yogurt
 2.5 T minced dill
 2.5 T minced parsley
 1 clove garlic, minced
 2.5 T lemon juice
 1/2 t honey
 2.5 T olive oil
 salt and pepper to taste
 1/4 C sunflower seeds, toasted
 1/2 C raisins, soaked in hot water for 10 minutes, then drained
 1/4 t sumac or za'atar (optional)

Directions

1

Trim and peel kohlrabi bulbs. Cut into small cubes and place in mixing bowl. Add chickpeas and set aside.

2

In medium bowl, whisk together yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt, and pepper. Taste and adjust seasonings.

3

Pour dressing into bowl with kohlrabi and chickpeas. Mix until well combined. Add in sunflower seeds and raisins. Sprinkle with sumac/za'atar and serve.

Notes

Kohlrabi & Chickpea Salad
IngredientsDirections
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