Vegan Curries Broccoli Chickpea Salad

Broccoli chickpea salad in a bowl with a spoon on the side

Salads are great to pack for an easy, healthy lunch, take on the go or even serve at a party.

This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together.

Servings 4 to 6

Ingredients: 

  • 1 head of broccoli, very finely chopped
  • 1 cup shredded carrots
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
  • 1/2 cup dried cranberries
  • 1 bunch green onions, chopped
  • ¾ cup chopped fresh cilantro

For the dressing:

  • 1/4 cup tahini
  • 1/2 large lemon, juiced
  • 3-5 tablespoons warm water, to thin dressing
  • 1 clove garlic, finely minced
  • 1-2 teaspoons pure maple syrup, to sweeten
  • 1 teaspoon yellow curry powder
  • ½ tablespoon freshly grated ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • Freshly ground black pepper

Directions:

  1. In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
  2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Recipes and photo credit to: Ambitious Kitchen 

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