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Vegan Dill Pickle Salad | Jackfruitful Kitchen

Vegan Dill Pickle Salad

Vegan Dill Pickle Salad

20 mins prepServes 6

Spring has SPRUNG and this is the perfect salad to celebrate a new season - with a brunch, a picnic, or an Easter feast! This plant-based recipe is made entirely with fresh ingredients.

6 servings

What you need

kale

2 cup kale, spines removed, finely chopped

romaine

2 cup romaine, finely chopped

red cabbage

1 cup red cabbage, shredded

cauliflower

2 cup cauliflower, finely chopped

dried chickpeas

14 oz dried chickpeas, drained

fresh dill

¼ cup fresh dill

gluten free breadcrumbs

1 cup gluten free breadcrumbs

dried dill

1 tsp dried dill

dried rosemary

½ tsp dried rosemary

salt

1 tsp salt

garlic powder

2 tsp garlic powder

onion powder

½ tsp onion powder

nutritional yeast

2 tbsp nutritional yeast, optional

dairy-free yogurt

1 cup dairy-free yogurt

dill pickle

½ cup dill pickle, finely chopped

dill pickle juice

⅔ cup dill pickle juice

lemon

1 lemon, juiced

ground mustard

½ tsp ground mustard

maple syrup

2 tsp maple syrup

black pepper

½ tsp black pepper

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Instructions


0 Start by adding all ingredients for the salad, except the fresh dill, to a large mixing bowl. Place the breadcrumbs in a skillet over medium low heat and combine with spices. Toast, stirring frequently for 5 minutes until golden. Add the dressing ingredients to a bowl and stir to combine. Season to taste, adding extra pickles if desired!
1 Pour the dressing over the salad right before serving and toss to combine. Sprinkle with bread crumbs and fresh dill!

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