Equipment
- skillet
Ingredients
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
- ½ cup finely chopped dill pickles
- ⅔ 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
Method
- 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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.