Step 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.

Step 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.

Step 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.

• The salad dressing can be made ahead and stored in an airtight glass container in the refrigerator for a couple of days.

• The chopped salad ingredients (chickpeas and vegetables) can be mixed and stored in an airtight glass container in the refrigerator. Add the dressing just before serving to maintain crispness and prevent sogginess.

• Always try to include lacto-fermented vegetables in at least one of your meals for gut-friendly probiotics.

• If you don't have issues with dairy, you can use dairy milk curd instead of vegan curd for the dressing.

• Instead of fermented chili brine, you can add 1 tablespoon of apple cider vinegar to the dressing.

• You can use green or yellow capsicum instead of red capsicum.

• Cucumber can be used as a substitute for zucchini.