Crunchy Salad of Chickpeas with Fermented Celery & Carrot

Preparation info
  • Serves


    • Difficulty


Appears in
Amber & Rye: A Baltic food journey

By Zuza Zak

Published 2021

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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