Kohlrabi & Chickpea Salad
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)
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)
