Have you ever tried that broccoli salad with the raisins and the sun flowers seeds? The one with the creamy dressing that makes its way to most picnics and potlucks? It's fairly delicious. Well this kohlrabi and chickpea salad is almost the same thing- only better.

Kohlrabi has the best crunch. The most crunchiest crunch of all the crunches. It's deeply satisfying and the perfect addition to a salad. The thing I like most about this recipe, other than the kohlrabi crunch, is that it has a yogurt-based dressing, which makes it an excellent potluck or picnic food, as yogurt doesn't go off in the heat the way mayo does.

This salad also lasts in the fridge fairly well. I made this recipe on Saturday morning and thoroughly enjoyed it for lunch on Monday, after leaving it on my desk all morning.

To finish this salad off, the recipe calls for sumac. Sumac isn't the easiest spice to find. It's a common Middle Eastern spice and can therefore be found in most Middle Eastern shops. It is a beautiful red color and has a tangy, lemony flavour. It's completely optional for this dish, but if you can get your hands on some, it's a nice addition.

Kohlrabi & Chickpea Salad

2 medium-sized kohlrabis

1 1/4 cup cooked chickpeas (rinsed and drained, if from a can)

3/4 full-fat plain yogurt

2 1/2 Tbsp minced dill

2 1/2 Tbsp minced parsley

1 large clove garlic, minced

2 1/2 Tbsp fresh lemon juice

1/2 tsp honey

2 1/2 Tbsp, extra virgin olive oil

a few healthy pinches salt and freshly ground pepper

1/4 cup sunflower seeds, lightly toasted

1/2 cup raisins, soaked in hot water for 10 minutes, then drained

1/4 tsp sumac (optional)

Trim the leaves and the stems from the kohlrabis and use a sharp knife to peel the bulbs. Cut them into 1/4 inch to 1/2 inch cubes and place them in a large mixing bowl. Add the chickpeas and then set the mixture aside.

In a medium-sized bowl, whisk together the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt, and pepper. Taste test and adjust seasonings as needed.

Pour the dressing into the bowl with the kohlrabi and chickpeas . Mix until well combined. Add the toasted sunflower seeds and raisins. Sprinkle with sumac and serve.