Serves at least 2
For the chickpeas:
2 15-oz. cans chickpeas, or equivalent amount cooked yourself
2 Tbsps. olive oil
2 tsps. ground coriander
1/2 tsp. cumin
1 pinch red pepper flakes (optional)
1 healthy squirt Sriracha (optional) if you don’t like it spicy you could add 1 clove or garlic grated instead.
Salt to taste
For the kohlrabi:
1/2 bunch of green onions, sliced on a bias or 1 small to medium red onion (Candy knob are my favorite!) sliced thin
2 medium to large kohlrabi, peeled and julienne
1 Tbsp. honey, or sweetener of choice
1 cup apple cider or rice wine vinegar
1 Tbsp. salt
1 cup water
For the tahini drizzle:
Juice of 1 1/2 lemons
1/8 cup olive oil
1/8 cup tahini
Salt and pepper to taste
Parsley or cilantro for garnish
Mix all of the kohlrabi ingredients together and refrigerate for at least 1 hour (overnight is best). Drain before serving.
Preheat oven to 400. Mix chickpeas, olive oil, spices, hot sauce and salt. Spread into single layer on a cookie sheet and bake until crispy, about 20-30 minutes turning a couple of times.
Add all tahini drizzle ingredients together in a jar and shake until combined. (Make extra – this is great as salad dressing or veggie dip too!)
To assemble, add chickpeas to pita, top with pickled kohlrabi and tahini drizzle. Garnish with herbs if desired.
Recipe from GFF member Natalie Gertz-Young, who picks up at our Eltech Building pick-up site in Chardon