Crunchy green chickpea salad

Serves 4-6 Preparation: 30 mins Cooking: 25 - 30 mins

VINGREDIENTS

2 kohlrabi, peeled and cubed

1 pear, peeled and cubed

200g baby cucumbers, sliced diagonally 200g sugar snap peas, sliced

¼ red onion, peeled & sliced

1 tbsp olive oil

Sea salt (or herbamare) and ground black pepper

For the roasted chickpeas

1 x 400g can chickpeas, drained, rinsed 1 tbsp olive oil

1 tsp ground cumin

For the yoghurt dressing:

150g plain yogurt (plant based if required)

2 tbsp lemon juice

1 tbsp white wine vinegar

1 ½ - 2 tbsp honey or agave syrup (if vegan)

1 ½ tbsp chopped fresh dill 5 fresh mint leaves, sliced

METHOD

Preheat the oven to 220°C (200°C fanassisted).

Place the chickpeas onto a baking tray lined with baking parchment, season with ground cumin, sea salt (or herbamare) and ground black pepper and drizzle with olive oil. Mix to thoroughly coat the chickpeas.

Bake for 25-30 minutes, mixing the chickpeas halfway through to ensure everything is evenly baked. Once cooked and slightly browned and crispy, leave to cool.

Put the kohlrabi, pear, baby cucumbers, sugar snap peas and red onion in a large bowl with a the olive oil, and mix well. Season with sea salt and pepper.

Combine the dressing ingredients in a separate bowl, mix well, then season with salt and black pepper to taste. Pour the dressing over the salad, and stir until everything is thoroughly coated.

Tip the salad onto your serving platter, sprinkle generously with the roasted chickpeas.

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