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Vegan Curried Broccoli Chickpea Salad Recipe

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4.3 from 7 reviews

This vibrant Vegan Curried Broccoli Chickpea Salad combines finely chopped broccoli, chickpeas, shredded carrots, toasted almonds, dried cranberries, and fresh herbs, all tossed in a flavorful tahini-based curry dressing. It’s a nutritious, protein-packed, and refreshing dish perfect for a light lunch or a healthy side.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad 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 (or chopped roasted almonds)
  • 1/2 cup dried cranberries
  • 1 bunch green onions, chopped
  • 3/4 cup chopped fresh cilantro

Dressing Ingredients

  • 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
  • 1/2 tablespoon freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Combine Salad Ingredients: In a large bowl, add the finely chopped broccoli, chickpeas, shredded carrots, toasted sliced almonds, dried cranberries, chopped green onions, and chopped fresh cilantro. Stir gently to mix all the components together evenly.
  2. Prepare the Dressing: In a small bowl, whisk together the tahini, freshly squeezed lemon juice, warm water (start with 3 tablespoons and add more as needed to reach desired consistency), finely minced garlic, pure maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper. Whisk until smooth and creamy.
  3. Toss Salad and Dressing: Immediately drizzle the prepared dressing over the combined salad ingredients. Toss thoroughly to coat everything evenly with the flavorful dressing.
  4. Finish and Serve: Sprinkle a few more toasted almonds on top and toss gently again for extra crunch. Serve the salad immediately with an optional fresh squeeze of lemon juice, or refrigerate for later. This salad keeps well refrigerated for up to 5 days.

Notes

  • The salad can be served immediately or chilled for a more refreshing taste.
  • Use fresh turmeric and ginger for the most vibrant flavor but powdered forms work as well.
  • Adjust the dressing’s consistency by varying water quantity for either a thicker or thinner dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To make the almonds extra flavorful, toast them lightly in a dry skillet before adding.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vegan, Fusion
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-curried-broccoli-chickpea-salad-recipe/