Kohlrabi & Chickpea Sauté


Kohlrabi is in season, and oh my it’s delicious!  This vegetable, which is native to northern Europe is closely related to cruciferous vegetables such as cauliflower and broccoli, and the name itself translates to “cabbage turnip”.  The globes are crunchy and mild, with velvety savory greens that can be cooked right into the dish.  A disease-fighting, phytochemical powerhouse, kohlrabi is loaded with vitamin c, fiber, potassium, and a plethora of amino acids such as leucine, lysine, and tryptophan (move over turkey!).  The very look of kohlrabi used to intimidate me until my local produce expert encouraged me to take the plunge… and I’m glad I did!!  Easy to prepare, healthy, and delicious – a trifecta of goodness… so if you happen to see a bunch of these cute little “green heads” (as my daughter calls them), don’t hesitate to pick one up and give this recipe a try!

Prep Time: 30 minutes
Serves: 4-6


2 tablespoons avocado oil
3 green kohlrabi, with greens attached
2 large carrots, peeled & thinly sliced
1 small yellow onion, chopped
1 medium red bell pepper, washed & chopped
1 jalapeno pepper, seeded & finely chopped
2 (15oz) cans garbanzo beans (chickpeas), rinsed & drained
Juice of 1/2 lemon
5-6 cloves garlic, minced or pressed
Jasmine Rice (optional, for serving)


Extra virgin olive oil
Organic black sesame seeds
Course pink Himalayan salt
Coconut aminos


To prepare the kohlrabi, remove the stems and greens from the bulb. Roughly chop the stems and greens, rinse or wash, and set aside. Cut the top and bottom off the kohlrabi bulb, then peel the outer layer using a vegetable peeler. Cut in half, then in quarters, then chop each quarter into bite-size pieces.

Add avocado oil, chopped kohlrabi, carrots, and onion to a wok or large skillet and saute over medium to medium-high heat for 5-7 minutes or until softened.  Add red bell pepper and jalapeno, and cook for 2-3 minutes more, stirring often.

Add chickpeas, lemon juice, and kohlrabi greens, and continue cooking stirring occasionally until the greens are wilted to your liking. Remove from heat and stir in garlic.

Serve over a bed of jasmine rice, if desired, and top with a drizzle of olive oil, black sesame seeds, himalayan salt, and coconut aminos if desired.

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