Dill Pickle Salad

If you're a pickle lover (and come on, who isn't?), this tangy Dill Pickle Salad is going to change your life! It's easy to make, super nutritious, and just bursting with incredible flavor.

This is a copycat version of Taylor Farms Dill Pickle Salad which is available in most supermarkets and beloved nationwide. I've added some tasty twists to my at-home version that make it both more nutritious and more delicious.

First, I swapped the traditional croutons with these amazing homemade crispy chickpea 'croutons' that are packed with fiber. Then, for my dressing, I used plain Greek yogurt as my base instead of mayonnaise, sour cream, or buttermilk. And I also added REAL pickles - one ingredient that the store-bought version is seriously lacking.

The vegetables in this salad are absolutely packed with crunch, color, and nutrition. Kale, green cabbage, red cabbage, cauliflower, and radishes all combine to make this salad hearty, healthy, and oh-so-satisfying.

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Yield: 6

Dill Pickle Salad

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If you're a pickle lover (and come on, who isn't?), this tangy Dill Pickle Salad is going to change your life! It's easy to make, super nutritious, and just bursting with incredible flavor.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

Roasted Chickpeas

• 1 19-oz can chickpeas, drained and rinsed
• 1 tbsp oil
• 1 tsp dried dill
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt

Salad

• ½ cup plain Greek yogurt
• ½ lemon, juice
• ⅓ cup finely chopped dill pickles
• 2 tbsp dill pickle brine
• ½ tsp dried dill
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 2 cups finely chopped green kale
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup finely chopped cauliflower florets
• 1 cup finely chopped radish
• 2 tbsp chopped fresh dill

Instructions

1. Preheat the oven to 350ºF.
2. To make the roasted chickpeas, toss them with the oil, dried dill, garlic powder, onion powder, and salt. Arrange them on a baking sheet in a single layer. Bake, tossing once or twice, until they are golden and crisp on the outside, about 30 to 35 minutes.
3. While the chickpeas are baking, to make the salad, in a small bowl, whisk together the yogurt, lemon juice, dill pickles, pickle brine, dried dill, garlic powder, onion powder, and salt. Set it aside.In a large bowl, add the kale, green cabbage, red cabbage, cauliflower, radish, and fresh dill. Pour the yogurt dressing on top and mix until everything is evenly coated.
4. Serve immediately topped with the roasted chickpeas, or store in the refrigerator for up to 3 days.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 703mgCarbohydrates: 35gFiber: 10gSugar: 9gProtein: 12g

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