Crunchy Salad of Chickpeas with Fermented Celery & Carrot from Amber & Rye: A Baltic food journey by Zuza Zak

Ingredients

• Salt and white pepper, if needed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sunflower seeds
• 100 g (½ cup) dried chickpeas, cooked, or 1 x 400 g (14 oz) tin of chickpeas
• 4 tablespoons diced Fermented celery & carrot, plus 3 tablespoons of the brine
• 1 apple, peeled and finely diced
• 1 orange pepper (capsicum), finely diced
• Handful of salad leaves, torn into bite-sized pieces