Dill Pickle Salad
CALORIES: 233
PREP: 10 minutes
COOK: 35 minutes
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.
Ingredients
| Roasted Chickpeas | |
| 1 | 19-oz can chickpeas, drained and rinsed |
|---|---|
| 1 tbsp | oil |
| 1 tsp | dried dill |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1/4 tsp | salt |
| Salad | |
| 1/2 cup | plain Greek yogurt |
|---|---|
| 1/2 | lemon, juice |
| 1/3 cup | finely chopped dill pickles |
| 2 tbsp | dill pickle brine |
| 1/2 tsp | dried dill |
| 1/2 tsp | garlic powder |
| 1/4 tsp | onion powder |
| 1/4 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 |
Directions
Preheat the oven to 350ºF.
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.
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.
Serve immediately topped with the roasted chickpeas, or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 233 |
| Total Fat (g) | 5 |
| Cholesterol (mg) | 1 |
| Sodium (mg) | 705 |
| Total Carbohydrate (g) | 35 |
| Dietary Fiber (g) | 10 |
| Total Sugars (g) | 9 |
| Protein (g) | 12 |
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