Legume Sauerkraut Salad Print
1 can chickpeas
1 cup cooked red or brown lentils
1 cup cooked green peas (to tender stage)
1 (8 oz) can sauerkraut, drained and rinsed
1/2 cup diced celery
1/2 green pepper, diced
1 tomato, diced and seeded

1/3 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 Tbsp parsley
Salt & pepper to taste

Combine first 7 ingredients.
In a small bowl combine dressing ingredients.
Add dressing to the salad and refrigerate overnight.
This keeps well for days.
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