Vegan Curried Broccoli Chickpea Salad

Name: Vegan Curried Broccoli Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 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

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4.9

234 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 servings
Calories
434 kcal
Course
Lunch
Cuisine
American, Vegan

Vegan Curried Broccoli Chickpea Salad

Stella Guerrero

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Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!

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Ingredients

Servings

FOR THE SALAD:
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

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Instructions

In a large bowl, add finely chopped broccoli, chickpeas, carrot, almonds, cranberries, green onion, and cilantro. Set aside.
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.

Notes

If you are making this for a party, it most likely serves 6 rather than 4 people.
To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.