Vegan Dill Pickle Salad

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This Vegan Dill Pickle Salad is a delightful celebration of spring, made with kale, romaine, red cabbage, cauliflower, chickpeas, and fresh dill. Topped with savory breadcrumbs and a tangy dill pickle dressing, it's a perfect addition to any occasion.

Spring is finally here, and nature is bursting with new life and vibrant colors. It’s the perfect time to welcome the season and savor the fresh flavors of springtime produce. And what better way to celebrate than with a delightful Vegan Dill Pickle Salad? This plant-based recipe is made entirely with fresh and wholesome ingredients, making it the perfect addition to any spring gathering.

Whether you’re planning a cheerful brunch, a lovely picnic, or an Easter feast, this Vegan Dill Pickle Salad is sure to be a crowd-pleaser. The combination of kale, romaine, red cabbage, cauliflower, and chickpeas creates a medley of textures and flavors that will excite your taste buds.

As you toss the salad with the dressing and sprinkle the breadcrumbs on top, you’ll notice how the colors and textures create a beautiful and appetizing presentation. This Vegan Dill Pickle Salad is not only delicious but also a feast for the eyes.

The best part is that this salad comes together in just 20 minutes, making it a convenient and flavorful option for any springtime occasion. 

What you will need for this incredibly fresh Vegan Dill Pickle Salad:



  • gluten-free vegan bread crumbs
  • dried dill
  • dried rosemary
  • salt
  • garlic powder
  • onion powder
  • nutritional yeast, optional



  • plain unsweetened vegan yogurt
  • dill pickles
  • dill pickle juice
  • lemon
  • garlic powder
  • ground mustard
  • dried dill
  • maple syrup
  • salt
  • black pepper

As we welcome the arrival of spring, let’s embrace the freshness of the season with this vibrant and flavorful Vegan Dill Pickle Salad. With its medley of fresh vegetables, zesty pickle dressing, and savory breadcrumbs, this salad is a true celebration of plant-based goodness. Enjoy it with loved ones or savor it as a delightful solo meal.  Happy springtime feasting!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Vegan Dill Pickle Salad

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.
Prep Time 20 minutes
Course Appetizer, Salad
Cuisine American
Servings 6


  • skillet


Salad Ingredients

  • 2 cups kale spines removed, finely chopped
  • 2 cups romaine finely chopped
  • 1 cup red cabbage shredded
  • 2 cups cauliflower finely chopped
  • 14 oz @farewaystores organic chickpeas drained
  • ¼ cup fresh dill sprigs

Breadcrumb Ingredients

  • 1 cup gluten free vegan bread crumbs
  • 1 tsp dried dill
  • ½ tsp dried rosemary
  • ½ tsp salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast optional

Salad Dressing Ingredients

  • 1 cup plain unsweetened vegan yogurt
  • 1/2½ cup finely chopped dill pickles
  • cup dill pickle juice
  • 1 lemon juiced
  • 1 tsp garlic powder
  • ½ tsp ground mustard
  • 1 tbsp dried dill
  • 2 tsp maple syrup
  • ½ tsp salt
  • ½ tsp black pepper


  • 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!
  • Pour the dressing over the salad right before serving and toss to combine. Sprinkle with bread crumbs and fresh dill!
Keyword dairy free, gluten free, oil free, plant based, refined sugar free, spring, vegan
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