Simple Kraut and Chickpea Salad Recipe
Talk about easy! Pre-cooked chickpeas, fresh veggies and herbs coalesce into a creamy, dreamy chickpea salad. Add any variety of wildbrine kraut and you’re on the road to Delicioustown. While we geared the recipe for a sandwich with toasted, crusty bread, it would be equally enjoyable atop a bed of greens. Hello lunch or dinner in 15 minutes. Have leftovers or want to make ahead? This chickpea salad can be stored in the refrigerator in an airtight container for up to 3 days. This delicious recipe was developed by our partner Leah Goldglantz from Leah’s Plate.
INGREDIENTS NEEDED
1 can of chickpeas, drained and rinsed
3 Tbsp avocado oil mayo
1/3 cup wildbrine sauerkraut, any flavor
1/3 cup red onion, diced
1/3 cup celery, chopped
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
2 Tbsp fresh dill
1 garlic clove, minced
1/2 tsp salt
Pinch of pepper
Spinach for topping
TIME
15 minutes
YIELDS
4
DIRECTIONS
1. In a large mixing bowl, add the chickpeas and lightly mash with a potato masher (or you can use a fork).
2. Add the remaining ingredients (except the spinach) and mix well.
3. Lightly toast your bread and then assemble the sandwich by placing the chickpea salad on the bread and topping with spinach, followed by another piece of bread on top. Alternatively, place the salad on a bed of salad greens.
Bernie
Does the sauerkraut need to be cooked before eaten or is it already cooked?
The wild Bunch
Our sauerkrauts are all raw and have never been cooked, in order to preserve the beneficial probiotics. You can eat it out of the jar or heat it up but we recommend you don’t heat it above 115 degrees if you want to keep the probiotics in the kraut.