Kohlrabi and chickpea salad

Serves 4 as a side

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

Mix all the dressing ingredients in a small dish. Adjust the seasoning to taste.
In a larger serving dish, mix together the kohlrabi, chickpeas, raisins and dressing.
Top with the sunflower seeds.
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 :)