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Crunchy Green Salad with Roasted Chickpeas

Crunchy Green Salad with Roasted Chickpeas

I love this salad as it contains such an array of different textures: the crunch of the vegetables, the creaminess of the tangy dressing and the crispness from the roasted chickpeas. The fresh dill and mint combine to give a burst of freshness.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people


  • 2 kohlrabi peeled and cubed
  • 1 pear peeled and cubed
  • 200 g baby cucumbers sliced diagonally
  • 200 g sugar snap peas sliced
  • ¼ red onion peeled & sliced
  • 1 tbsp. olive oil
  • sea salt
  • cracked black pepper

roasted chickpeas

  • 1 400g can of chickpeas drained, rinsed and patted dry
  • 1 tbsp. olive oil
  • 1 tsp. ground cumin
  • sea salt or herbamare
  • cracked black pepper

yogurt dressing

  • 150 g plain yogurt (plant based if required)
  • 2 tbsp. lemon juice
  • 1 tbsp. white wine vinegar
  • 1 ½ - 2 tbsp. honey or agave syrup
  • 1 ½ tbsp. chopped fresh dill
  • 5 fresh mint leaves, sliced
  • sea salt
  • cracked black pepper


  • Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
  • Place the chickpeas onto a baking tray lined with parchment paper, season with ground cumin, sea salt (or herbamare) and cracked black pepper and then drizzle with olive oil before mixing to ensure that the chickpeas are thoroughly coated. Place the tray into the pre-heated oven and bake for 25-30 minutes, removing the tray halfway through to toss the chickpeas and ensure everything is evenly baked. Once cooked and slightly browned and crispy, remove from the oven to cool.
  • To a large mixing bowl add the kohlrabi, pear, baby cucumbers, sugar snap peas and red onion and mix well to combine. Stir in 1 tbsp. olive oil and season with sea salt (or herbamare) and cracked black pepper.
  • In a separate mixing bowl add the yogurt, lemon juice, vinegar, honey or agave syrup, chopped dill and sliced mint then season with sea salt (or herbamare) and cracked black pepper and mix well to combine. Check for seasonings, then pour the yogurt dressing over the salad, and stir until everything is thoroughly coated.
  • Tip the salad onto your serving platter, sprinkle generously with the roasted chickpeas and serve the remainder on the side for your guests to add themselves (or for nibbling!)
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP - There is so much flavor and texture in this salad that it’s delicious served on its own – as well as being a great accompaniment to other dishes such as cooked salmon, seared tuna, grilled tofu, Halloumi cheese or meat and frittatas
If you want to keep it vegan just switch the honey to agave syrup and use your chosen plant based plain yogurt.
If you find that chickpeas don’t agree with you then you can replace them with croutons made using any leftover bread you have to hand.
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