Crisp, fresh vegetables, creamy yoghurt and spicy chickpeas make this salad a texure and flavour-fest
June 18, 2020 13:362 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