A crisp, tangy chopped salad tossed in a creamy Greek yogurt dill-pickle ranch, layered with crunchy croutons, fresh herbs, and briny feta for bright, craveable bites. High in protein and meal-prep friendly with vibrant texture in every forkful.
Preheat oven to 425°F (220°C). Scatter cubed sourdough on a baking sheet, drizzle with melted butter, and season with fine sea salt and pepper to taste.
Bake croutons until golden and crisp, about 8 minutes; let cool.
In a large bowl, combine kale, cabbage, romaine, chickpeas, cucumber, and radishes.
Start the dressing: Add 1/3 cup of the Greek yogurt to a blender with the chopped dill pickle, pickle juice, white vinegar, garlic powder, onion powder, and fine sea salt; blend until smooth.
Finish the dressing: Transfer blended mixture to a bowl, whisk in the remaining 2/3 cup Greek yogurt and the chopped fresh dill; season with black pepper to taste.
Drizzle dressing over salad and toss to coat. Add croutons, feta, and additional chopped dill; toss again, taste, and adjust seasoning as needed.