Jackie's Creamy Dill Pickle Salad

Jackie Akerberg from @jackfruitfulkitchen is taking the love of dill pickles to a whole new level! Introducing the Creamy Dill Pickle Salad that will become your new favorite meal to enjoy out on the patio.


  • 1 C. plain unsweetened vegan yogurt
  • 1/2 C. finely chopped dill pickles
  • 2/3 C. dill pickle juice
  • 1 lemon, juiced
  • 1 tsp. garlic powder
  • 1/2 tsp. ground mustard
  • 1 Tbsp. dried dill
  • 2 tsp. maple syrup
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper


  • 1 C. gluten free vegan bread crumbs
  • 1 tsp. dried dill
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 Tbsp. nutritional yeast, optional


  • 2 C. kale, spines removed, finely chopped
  • 2 C. romaine, finely chopped
  • 1 C. red cabbage, shredded
  • 2 C. cauliflower, finely chopped
  • 14 oz. can chickpeas, drained
  • 1/4 C. fresh dill sprigs
Jackie's Creamy Dill Pickle Salad


  1. Start by adding all ingredients for the salad, except the fresh dill, to a large mixing bowl.

  2. Place the breadcrumbs in a skillet over medium low heat and combine with spices. Toast, stirring frequently for 5 minutes until golden.

  3. Add the dressing ingredients to a bowl and stir to combine. Season to taste, adding extra pickles if desired.

  4. Pour the dressing over the salad right before serving and toss to combine. Sprinkle with bread crumbs and fresh dill.