Step-by-Step Instructions

1. 1.Prepare the Salad Dressing

   Into a bowl, add 1/2 tsp black pepper powder, 1/2 tsp sea salt, the juice of 1/2 lemon, 1 tbsp finely chopped garlic cloves, 1 tbsp cold-pressed olive oil, and 3 tbsp vegan curd (cashew curd). Mix well with a spoon until all ingredients are thoroughly combined. Then, add 1 tbsp of brine from fermented chillies (or 1 tbsp apple cider vinegar if preferred) and mix again. The dressing should have a slightly thicker consistency. Set aside.

2. 2.Combine Salad Ingredients

   Into a large mixing bowl, add 1 1/2 cups of cooked chickpeas. Then, add 1/4 chopped red capsicum, 1 grated medium-sized carrot, 1 chopped onion, 1/2 cup chopped cherry tomatoes, and 1 chopped medium-sized zucchini. Add 1/2 inch finely chopped ginger and 1 finely chopped green chilli (adjust to your spice preference). Include 1 tbsp of chopped lacto-fermented jalapenos and some fresh chopped coriander leaves. To make it more nutrient-dense, add a handful of microgreens (radish microgreens were used). Mix all these ingredients thoroughly until well combined. Finally, add 1 tbsp of sauerkraut and mix again.

3. 3.Serve the Salad

   Transfer the prepared chickpea and vegetable mixture to a serving bowl. Just before serving, pour the garlic-flavored vegan dressing evenly over the salad. Serve immediately to enjoy the crispness of the vegetables.