Could it be that this recipe is actually vegan? Yes, 1000% yes. It looks like chicken salad, but in reality it is “chik’n” salad made from chickpeas. When you take your first bite, we recommend that you do so with your eyes closed. Really savor the bite because you may never go back to regular chicken salad ever again. Identify the familiar flavors on your palate and see if you can identify every ingredient. Then go for another bite, followed by another, and another, until you are dusting the crumbs off your fingers as a proud member of the clean plate club.

The real secret to this recipe is the double dill combination. By that, of course, we mean the duo of dill pickles and fresh dill, which brings that acidic brininess that is signature to chicken salad. Everyone has their own variation of a chicken salad, though, and dill or pickles may not be in the recipes you know and love. Think of this as a hybrid between some of the best recipes out there. To balance out the acidic briny pickle flavor, we added diced red grapes for their inherent sweetness. Fold in the chopped celery, dijon mustard, lemon juice, vegan mayo, garlic powder, and sea salt and pepper and you got yourself an impressive chickpea “chicken” salad.

Now, a sandwich isn’t complete without some toppings, but the real start of the show is the bread. Get yourself some beautiful multigrain bread or a fragrant sourdough baguette. When you figure out the bread you want to use, you can prepare tomatoes, lettuce, and avocado to go in the sandwich. Since you have to get pickles for “chicken” salad, you might as well serve the sandwich with a pickle, right? Yes, that is an excellent idea!

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If you aren’t already consuming fermented foods, this is the perfect recipe to get you started. Fermented foods work to improve gut health by increasing the amount of beneficial bacteria in the gut. In case you didn’t know, a healthy immune system begins with a healthy gut, so make this sauerkraut to boost immune health.

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These are not your ordinary pickles. These are lacto fermented pickles. Lacto fermentation is more common than you might think. The technique is used to make sauerkraut as well as some real deal pickles. No vinegar is used in the process; rather, the fermentation happens purely from the salty brine and the healthy bacteria. These are super nutritious, a great probiotic source, and have a refreshing tang that boasts big flavors.

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How much do you love pickles? If you are a pickle fan then you are going to love having this recipe in your life. There is a long prep time for this, but they are worth the wait!

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