If you’re looking for a salad that’s bursting with flavor, texture, and a little bit of spice, you’re going to fall head over heels for this Vegan Curried Broccoli Chickpea Salad Recipe. It’s one of those recipes I always keep in my back pocket when I want something fresh, healthy, and totally satisfying. Trust me, once you try it, you’ll find yourself making it again and again—and your friends and family will go crazy for it too!
Why You’ll Love This Recipe
- Super Nutritious & Filling: Packed with protein and fiber from chickpeas and broccoli, this salad keeps you energized.
- Bright, Flavorful Dressing: The tangy tahini curry dressing adds a cozy, spice-filled punch that’s simply addictive.
- Crunchy and Textured: Toasted almonds and finely chopped broccoli give this salad a satisfying crunch every bite.
- Make-Ahead Friendly: It tastes even better the next day, making it perfect for meal prep or entertaining.
Ingredients You’ll Need
I love how these ingredients come together — they balance fresh veggies, nuts, and dried fruit with a luscious, spiced tahini dressing. When you’re shopping, keep an eye out for fresh, bright broccoli and ripe lemons—you’ll notice the difference in flavor immediately.
- Broccoli: Use fresh, firm heads—finely chop it so the salad soaks up the dressing better.
- Shredded carrots: They add sweetness and vibrant color; pre-shredded works well to save time.
- Chickpeas (canned): Rinsed and drained to remove excess salt and improve the texture.
- Toasted sliced almonds: Toast your own if you can; it amps up the nuttiness and crunch beautifully.
- Dried cranberries: Bring a tart-sweet pop that complements the curry spices perfectly.
- Green onions: Provide a mild onion flavor without overpowering the salad.
- Fresh cilantro: If you’re not a cilantro fan, fresh parsley is a nice substitute.
- Tahini: The star of the dressing, adding creaminess and depth.
- Lemon juice: Freshly squeezed for brightness and acidity.
- Garlic: Minced finely so it blends seamlessly into the dressing.
- Pure maple syrup: Just enough to balance the curry’s earthiness with a touch of sweetness.
- Yellow curry powder: Adds that warm, comforting spice signature to this salad.
- Freshly grated ginger: Gives a fresh zing that wakes up the whole dish.
- Turmeric: Adds a lovely color and subtle earthiness.
- Salt and pepper: To taste, enhancing all the flavors.
Variations
One of my favorite things about this Vegan Curried Broccoli Chickpea Salad Recipe is how easy it is to tweak based on what you love or have on hand. Feel free to play around and make it your own!
- Add Crunch Variations: Sometimes I swap almonds for toasted pumpkin seeds or cashews if I want a different nutty twist, and it works like a charm.
- Boost the Heat: If you like a spicy kick, add a pinch of cayenne or diced fresh jalapeño to the dressing—I’ve done this when making it for spice lovers, and it’s a total hit.
- Swap Fresh Herbs: Cilantro isn’t for everyone, so I’ve also tried dill or mint to freshen it up differently, which is especially nice in warmer months.
- Seasonal Add-Ins: Roasted sweet potatoes or butternut squash cubes make a comforting, fall-inspired version that my family gobbles up.
How to Make Vegan Curried Broccoli Chickpea Salad Recipe
Step 1: Prep Your Veggies and Nuts
Start by finely chopping your broccoli—this is key because smaller pieces absorb the dressing better and make every bite flavorful. I use a sharp knife or sometimes pulse lightly in a food processor (be careful not to puree it!). Then, shred your carrots if they’re not pre-shredded, chop the green onions, and roughly chop the almonds if they aren’t sliced. Rinse and drain your chickpeas well to keep the salad fresh and avoid any canned taste.
Step 2: Whisk Together That Incredible Dressing
In a small bowl, whisk tahini, fresh lemon juice, warm water, minced garlic, maple syrup, yellow curry powder, grated ginger, turmeric, salt, and pepper until smooth. The trick I learned? Adding warm water little by little helps you get the perfect creamy yet pourable consistency that evenly coats every morsel in the salad.
Step 3: Combine and Toss
Pour your dressing right over the salad bowl, then gently toss everything together until every piece glistens with that beautiful curry tahini magic. Don’t forget to sprinkle a little extra toasted almonds on top for a finishing touch—I love the way that last crunch pops through.
Step 4: Serve or Chill
You can serve this salad right away with a fresh squeeze of lemon to brighten the flavors, or pop it in the fridge so the flavors meld beautifully over a few hours—or even overnight. Honestly, I find it tastes even better the next day!
Pro Tips for Making Vegan Curried Broccoli Chickpea Salad Recipe
- Finely Chop Broccoli: I learned the texture really makes or breaks this salad—chunky broccoli doesn’t hold the dressing well.
- Toast Almonds at Home: Toasting brings out a richness you won’t get from store-bought; I do this while prepping veggies to save time.
- Adjust Dressing Consistency: Add warm water slowly and whisk thoroughly—too thick or too thin can affect flavor coating.
- Make It Ahead & Chill: Letting the salad rest in the fridge at least an hour really deepens the flavors and softens the broccoli just right.
How to Serve Vegan Curried Broccoli Chickpea Salad Recipe
Garnishes
I love topping this salad with an extra handful of toasted almonds for crunch and a sprinkle of freshly chopped cilantro to amp up the herbaceous aroma. Sometimes a drizzle of extra lemon juice right before serving elevates the whole bowl to fresh and zesty perfection.
Side Dishes
This vegan curried salad pairs wonderfully with warm pita bread or naan, perfect for scooping. It’s also great alongside a simple quinoa pilaf or served atop a bed of leafy greens for a heartier meal.
Creative Ways to Present
For special occasions, I like serving this salad in individual mason jars or colorful bowls layered with quinoa or rice underneath. It makes a pretty presentation and adds a fun surprise layer when you dig in.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator, and it keeps wonderfully for up to 5 days. The flavors deepen and it’s just as tasty—sometimes better—on day two or three. Just give it a quick toss before serving to redistribute any dressing that settled.
Freezing
I don’t recommend freezing this salad because fresh ingredients like broccoli and the dressing don’t thaw well—texture can get mushy and the vibrant flavor dulls. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is perfect served cold or at room temperature, so no reheating is really needed. If you want it a little warmer, just let it sit out for 10–15 minutes, but avoid microwaving to keep those crunchy textures intact.
FAQs
-
Can I use frozen broccoli for this salad?
Frozen broccoli tends to have a softer texture and more water when thawed, which can make the salad mushy. I recommend fresh broccoli for the best crunch and flavor in this Vegan Curried Broccoli Chickpea Salad Recipe.
-
Is this salad spicy?
The curry powder and ginger give the salad warmth and a mild spice, but it’s not hot or overwhelming. If you like more heat, you can add cayenne or fresh chili as a personal touch.
-
How long does this salad keep in the fridge?
Stored in an airtight container, this salad stays fresh and delicious for up to 5 days. The flavors actually develop over time, so leftovers can be even better!
-
Can I substitute tahini in the dressing?
If you don’t have tahini or need a substitute, almond butter or sunflower seed butter can work, but the flavor will be different. The creamy, nutty base of tahini is really central to this salad’s signature taste.
Final Thoughts
This Vegan Curried Broccoli Chickpea Salad Recipe is one of those dishes I keep coming back to whenever I want something satisfying, healthy, and packed with layers of flavor. It’s fresh, it’s vibrant, and it feels a little fancy without any fuss. I’d genuinely encourage you to give this a try—it’s a crowd-pleaser that’s perfect for lunches, potlucks, or a simple weeknight meal. Plus, once you nail this recipe, you’ll see why it’s become such a beloved favorite in my kitchen!
Print
Vegan Curried Broccoli Chickpea Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, American Fusion
- Diet: Vegan
Description
A vibrant and nutritious Vegan Curried Broccoli Chickpea Salad featuring finely chopped broccoli, chickpeas, carrots, toasted almonds, and a flavorful tahini curry dressing. Perfect as a light lunch or side dish, this salad is naturally plant-based, packed with protein and fiber, and easy to prepare in under 30 minutes.
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 (can also use 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
- Prepare the Salad Base: In a large bowl, combine the very finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro. Mix well to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together tahini, freshly squeezed lemon juice, warm water (starting with 3 tablespoons and adding 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.
- Toss Salad with Dressing: Immediately drizzle the dressing over the combined salad ingredients. Toss thoroughly to coat every component with the flavorful dressing, ensuring even distribution.
- Finish Salad: Sprinkle additional toasted almonds on top for added texture and toss gently a few more times to incorporate them without over-mixing.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for extra brightness, or refrigerate it for later. The salad keeps well in the fridge for up to 5 days, allowing flavors to meld beautifully over time.
Notes
- This salad is ideal for a party, where it can serve up to 6 people instead of 4 due to portion sizes.
- For a nut-free version, substitute toasted almonds with pumpkin seeds or omit entirely.
- Adjust the maple syrup in the dressing according to your preferred level of sweetness.
- Make sure broccoli is chopped very finely to blend textures well in the salad.
- The salad can be made a day ahead to enhance flavors but adds almonds just before serving to maintain crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
