Legume Sauerkraut Salad |
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 Dressing: 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. |