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
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 (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
