Kohlrabi Chickpea Salad

Kohlrabi Chickpea Salad

What is kohl-rabi? Kohl…rabi? Is that how you say it?

What does kohl-rabi taste like? Can you eat the leaves?

That’s a funny looking vegetable! 

I’ve seen kohlrabi at the store, but I don’t know what to do with it. How do you prepare it?

In my life away from this computer, I spend a lot of time talking to people about vegetables and encouraging kids and adults to eat outside of their comfort zones. Fall and winter brings us many vegetables that we are already familiar with and love, including: winter squashes, a variety of greens, and beautiful root vegetables. I’ve found that kohlrabi is one of the most unfamiliar veggies this season and most people have questions about how to prepare it and what to do with it.

Today I have a special treat for you… Check out the video below to learn how easy it is to prepare kohlrabi and see the cooking demo for this delicious recipe.


Kohlrabi Chickpea Salad
Kohlrabi Chickpea Salad
Kohlrabi Chickpea Salad


This recipe can be easily assembled in under ten minutes and is the perfect make-ahead dish for weekday lunches. The ingredients are very flexible so if you don’t have broccoli stalks, you can sub more kohlrabi or cabbage.  And, if a sweeter version is desired, simply add some shredded carrots or apples to the mix!

 

4.0 from 1 reviews
Kohlrabi Chickpea Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Serves: 6 – 8
Ingredients
  • 2 medium or 3 small kohlrabi
  • five medium broccoli stalks (one pound)
  • one small head (one pound) red cabbage
  • grated zest of 1 lemon
  • lemon juice from two lemons (6 tablespoons)
  • large bunch of dill, roughly chopped (about 6 heaping tablespoons)
  • ⅓ cup olive oil
  • 1 garlic clove, minced
  • ½ teaspoon coarse sea salt
  • 2 cups cooked chickpeas/garbanzo beans
  • freshly-ground black pepper to taste
Instructions
  1. Peel the kohlrabi and broccoli stalks and grate or process in food processor, until finely shredded. Slice the cabbage finely into ¼-inch thick strips. Put kohlrabi, broccoli, and cabbage into a large mixing bowl.
  2. Mix the lemon zest, lemon juice, dill, olive oil, and garlic clove together and pour over kohlrabi mixture. Add sea salt. Use your hands to massage everything together for about a minute so the flavors will mix and the cabbage will soften. Add the chickpeas and mix. Let sit for about ten minutes.
  3. Top with freshly-ground black pepper and serve. Leftovers can be stored in the refrigerator for up to five days.

 

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Comments

  1. says

    i love kohlrabi, sonnet! i usually just throw it into stirfries because i’m never really sure what else to do with it. i love this idea, though! it looks like cabbage in this salad, which is awesome. i never saw the purple/red variety before. so pretty!

  2. says

    Gosh this brings back so many memories! We had a huge organic garden growing up, with pretty much everything in it (including kohlrabi, and a few things not yet frequently found in the states — my Mom was from Germany). Anyway, my mom would make a number of things with it, but what really stood out was her kale (or swiss chard) soup with chunks of kohlrabi in it. Your photos, as always, are stunning, just stunning. I posted this on our Delicious Karma Facebook page, but had a hard time picking which photo to use! :-)

  3. says

    This is such a great idea, love the video! I actually really like Kohlrabi but i’ve only ever grilled it before. Didn’t know you could eat the leaves, or if the bulb itself would be too tough to eat raw. I’ll have to try this out! You always have such fantastic ideas, thanks!

  4. says

    I’ve never had kohlrabi. Would try it if I saw it being served somewhere. I enjoy chickpeas and have had them in a variety of ways. I’ve had them in salads before. I’ve also enjoyed them baked into loaves and patties with crispy crust. My favorite way to eat them in in salads.

    The salad you have here does look attractive with those colors. It should be tasty and would do well by itself or paired with some tasty steamed fish or another type of seafood.

  5. Anonymous says

    I didn’t know kohlrabi was so uncommon in the States! I’m German and we eat it a lot – either diced in soups, or diced and steamed as a veggie side dish (nice also with a little cream, in case you’re not vegan).
    It is also great raw – children just love it! In Germany, dinner usually consists of bread, cheese & cold cuts (at least if it’s not the only meal the family gets a chance of having together… then they usually cook!) – for the more health-minded supplemented with a large dish of tomatoes, cucumbers, carrots and kohlrabi :)

  6. Anonymous says

    Liked your video and will try this recipe. my cultural and traditional roots are from Indian state Jammu & Kashmir. In Kashmir knolkhol ( never knew it is called kholrabi also) is a everyday food. That is 3 out of 7 days you would be eating same.
    There are 3-4 recipes I know and they are used traditionally in almost all Kahmiri families.
    The kohl portion is cooked with goat/ sheep’s meat also.
    But your salad recipe is different and unique since I never ate it as salad but as main course.
    It is called Monjh( non leafy part) Hak ( leafy part) in Kashmiri language. I would like to share simplest recipe out of 4 recipes I know. It is my favourite and takes hardly any time.

    Cut the leaves in medium size pieces, not very small.
    Cut the khol at the join with Knol into a thick piece parallel / perpendicular ( depending upon how u hold the veggie) to ground and cut rest of it in thin pieces like in potato chips.

    Pour a teaspoon oil in pressure cooker, add asafoetida and medium sized cut -green chillies. Then add knolkhol. Stir fry for some time. Add water and close the lid of pressure cooker.

    Allow 3 steam whistles and then switch off the fire supply.
    Forcibly remove the remaining steam from pressure cooker( if we let pressure cooker to release steam on its own then the knolkhol will turn yellowish from green colour and also smell of steam will make taste not so great).
    Add salt.

    Serve hot with cooked rice, fresh curd and if possible walnut- mint- greenchilli chutney. It tastes awesome.

    Bhawna

  7. says

    I usually just put it to stirfries because I never really know what to do with it. I like the idea, but! It looks like a cabbage this salad, which is awesome. Purple / red varieties I’ve never seen before. So beautiful!

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