A crunchy, tangy chickpea salad loaded with gut-friendly fermented flavor.

I've been leaning on this chickpea salad a lot lately, mostly because it takes about ten minutes and somehow still feels like I did something good for myself. Mashing half the chickpeas gives it that classic "egg salad" texture without needing a single egg, and the fennel and celery add just enough crunch to keep things interesting. The sauerkraut, dill pickles, and broccoli sprouts bring a tangy, slightly sour bite I've come to love — my husband still isn't sure about the sprouts, but I keep sneaking them in anyway. Scoop it into lettuce cups, spread it on toast, or eat it straight out of the bowl standing at the counter. Wherever it ends up, it's forgiving enough to handle whatever you have on hand.