Kohlrabi & Chickpea Salad

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January 12, 2021

Taken from Dishing Up the Dirt by Andrea Bemis


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)


1Trim and peel kohlrabi bulbs. Cut into small cubes and place in mixing bowl. Add chickpeas and set aside.

2In medium bowl, whisk together yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt, and pepper. Taste and adjust seasonings.

3Pour dressing into bowl with kohlrabi and chickpeas. Mix until well combined. Add in sunflower seeds and raisins. Sprinkle with sumac/za'atar and serve.