Crunchy Salad of Chickpeas with Fermented Celery & Carrot

Thanks to the fermented celery and carrot, this colourful, crunchy salad also packs a punch in the flavour department. It’s perfect picnic fare — simultaneously filling and fresh. If the mood takes you, feel free to add a handful of cooked beans too; baby broad beans work well, I find.

Remember to save the cooking water from the chickpeas (or the liquid from the tin) — this is aquafaba, and it will keep in the fridge for up to a week. I recommend using it to make