Vegan Kohlrabi Remoulade, Chickpea & Melon Salad

When summer hits I find myself dabbling with salads, creating feasts that are far more than the limp lettuce and tomato creations that seem to pass under the same name. Salads need to wow, they need texture, flavour and above all soul. This has it all in abundance, one to sneak to the fridge and scoop straight from the bowl…

Yield: 4

Author: Suze Morrison

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Vegan Kohlrabi Remoulade, Chickpea & Melon Salad

Prep time: 24 MinTotal time: 24 Min

Salads need to wow, they need texture, flavour and above all soul. This has it all in abundance, one to sneak to the fridge and scoop straight from the bowl…

Ingredients

For the Salad

• 1 Kohlrabi, julienne
• 1 Cucumber, cut into thin slices.
• 3 Red Spring Onions finely sliced.
• 300g Queen Chickpeas, cooked and rinsed.
• ½ Honeydew Melon, in balls or cubes
• 100g Green Seedless Grapes, halved.
• 50g Pistachios, finely chopped.

Remoulade Dressing

• 1 Lemon, juiced.
• 200g Silken Tofu
• 3tbsp Dijon Mustard
• 2tbsp Olive Oil
• 3tsbp Fresh Parsley, finely chopped.
• 1tbsp Tarragon, finely chopped.
• Sea Salt & Cracked Black pepper to taste.

Instructions

1. Simplicity at its finest. Simply add all the dressing ingredients to a blender and blend until smooth, you may need a touch more olive oil for that silky mouthfeel. Taste, adjust the seasoning with more salt, pepper and lemon and set aside.
2. Mix 5tbsp dressing through the chickpeas and tumble through the kohlrabi, mix until everything is coated.
3. Smear 2tbsp dressing around the base and side of your serving bowl and layer the chickpea mixture with the cucumber, spring onions and melon. Top with the grapes and pistachios and serve with the extra dressing on the side. This is perfect scooped up with crusty bread.

https://gourmetglow.co.uk/recipes/kohlrabi-remoulade-chickpea-melon-salad