This dill pickle chickpea salad is a great meal prep lunch! It comes together in about 10 minutes, keeps well in the fridge and is packed with delicious and nutritious ingredients. And if you love pickles as much as I do, it will also satisfy your pickle craving!

The chickpeas are a source of fibre and plant-based protein. The salad also contains 6 different types of plants, so it is a good option if you want to support your gut microbiome!

For the dressing, I blended Greek yogurt, avocado, dill, lemon and pickle juice. The result is a thick, creamy dressing with a little kick from the pickle juice – delicious!

Ingredients  

Salad

• 540ml can of chickpeas, drained and rinsed
• ½ an English cucumber, diced
• 1 red bell pepper, diced
• ¼ cup dill pickles, chopped

Dressing

• ½ cup Greek yogurt
• ¼ cup fresh dill
• 1 avocado
• Juice of a lemon
• 2 tbsp pickle juice
• Salt and pepper to taste

Instructions 

1. Combine the ingredients for the salad.
2. Blend the ingredients for the dressing until smooth.
3. Combine the salad with the dressing and enjoy!