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Kohlrabi and chickpea salad

Serves 4 as a side

Adapted from


For the salad:
1 medium-large kohlrabi, peeled and diced
1 tin of chickpeas, drained and rinsed
1/4 cup raisins, soaked in hot water for 10 minutes and then drained
1/4 cup sunflower seeds, lightly toasted

For the dressing:
1/4 cup plain yoghurt
1 Tablespoon minced dill
1 Tablespoon minced parsley
1 clove of garlic, minced
1 Tablespoon fresh lemon juice
1/2 teaspoon honey
1 Tablespoon extra virgin olive oil
a few pinches of salt & pepper


  1. Mix all the dressing ingredients in a small dish. Adjust the seasoning to taste.
  2. In a larger serving dish, mix together the kohlrabi, chickpeas, raisins and dressing.
  3. Top with the sunflower seeds.
  4. Enjoy! 
We ate this with a simple lettuce and tomato salad, and a potato salad with parsley and spring onion.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Kohlrabi and chickpea salad in bowl