Description
A vibrant and nutritious Vegan Curried Broccoli Chickpea Salad that combines finely chopped broccoli, chickpeas, shredded carrots, and a tangy, creamy curry-spiced tahini dressing. This quick 20-minute recipe is packed with crunchy almonds, sweet cranberries, and fresh herbs, making it a perfect light lunch or side dish that’s gluten-free, vegan, and full of flavor.
Ingredients
Scale
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
- 1 clove garlic, finely minced
- 1-2 teaspoons pure maple syrup
- 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
- Prepare the Salad: Finely chop the broccoli very small and place it in a large mixing bowl. Add the shredded carrots, rinsed and drained chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro. Gently toss all the salad ingredients together so they are evenly distributed.
- Make the Dressing: In a smaller bowl, whisk together tahini, lemon juice, warm water starting with 3 tablespoons and adding more to adjust consistency, minced garlic, maple syrup, yellow curry powder, grated ginger, turmeric, salt, and freshly ground black pepper. Whisk until the dressing is smooth and well combined.
- Dress the Salad: Immediately pour the prepared curry tahini dressing over the mixed salad ingredients. Using salad tongs or two large spoons, toss the salad thoroughly, ensuring every part of the salad is coated evenly. Sprinkle extra almonds on top and toss a few more times to add crunch.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for brightness. Alternatively, store it in an airtight container in the refrigerator where it will keep well for up to 5 days, making it a convenient make-ahead meal.
Notes
- For best texture, finely chopping the broccoli ensures it mixes well and is easy to eat raw.
- The dressing can be adjusted in thickness by adding more or less warm water.
- Maple syrup adds a subtle sweetness; adjust to taste.
- Toasted almonds add a nice crunch, but feel free to substitute with other nuts like walnuts or pecans.
- This salad keeps well refrigerated for up to 5 days, making it great for meal prep.
- Adding an extra squeeze of lemon juice right before serving brightens the flavors.
