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Chickpea salad

Ingredients 14
Servings 4


  • 250
    dried chickpeas
  • herb salt
  • 250
    chopped kohlrabi or turnip
  • 500
    shredded young cabbage
  • 4
    yellow patty pan squash, sliced
  • 1
    medium red or white onion, cut into thin rings
  • 3
    large tomatoes, halved and pulp scooped out (reserve for dressing)
  • 1
    avocado pear, peeled, stoned and cut into large cubes
  • 60
    extra-virgin olive oil
  • 30
    lemon juice
  • 2
    leaves fresh sweet basil
  • pulp from tomatoes
  • herb salt to taste


Soak dried chickpeas overnight in a covered bowl. Pour off excess water when ready to use. Place chickpeas in a saucepan, cover with cold water and herb salt to taste and cook until tender. Pour off liquid and set aside to cool. Combine chickpeas, kohlrabi, cabbage and patty pans in a salad bowl. DRESSING: Combine all ingredients well. Just before serving, toss with salad ingredients. Garnish salad with onion, tomatoes and avocado pear and serve.

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