Vegan Curried Broccoli Chickpea Salad

The Vegan Curried Broccoli Chickpea Salad has a special place in my heart. I remember the first time I made it, my kitchen filled with vibrant colors and enticing aromas. It was a sunny Saturday afternoon, and I had invited some friends over for a casual get-together. As we gathered around the table, laughter echoed in the air, and I couldn’t wait to share this delightful dish. The combination of fresh, crisp broccoli, hearty chickpeas, and a zesty dressing brought everyone together. This salad not only satisfied our taste buds but also sparked meaningful conversations. It’s a perfect dish to serve on warm days or during cozy gatherings with loved ones. The best part? It’s incredibly easy to whip up, making it an ideal choice for both novice and experienced cooks alike.

As I dug into my bowl, the flavors danced on my palate; the curry, the crunch of the almonds, and the sweetness of the cranberries made each bite a joyful experience. I love how versatile this salad is; it can be a meal on its own or a vibrant side dish. Every time I prepare the Vegan Curried Broccoli Chickpea Salad, I feel a sense of pride knowing that I’m serving something nourishing and colorful. It’s not just about the food; it’s about creating memories around the table. I invite you to make this dish for your next gathering or even a weeknight dinner. Trust me, it’ll bring smiles all around.

Essential Ingredients for Vegan Curried Broccoli Chickpea Salad

Each ingredient in the Vegan Curried Broccoli Chickpea Salad plays a vital role in the overall taste and texture of the dish. The balance of fresh vegetables, nuts, and a zesty dressing creates a deliciously vibrant salad. Here’s a look at the key players:

• 1 head of broccoli, very finely chopped: This is the star of the salad, offering a fresh crunch and a rich source of vitamins.
• 1 cup shredded carrots: Sweet and colorful, these provide a delightful contrast to the broccoli.
• 1 (15 ounce) can chickpeas, rinsed and drained: Packed with protein, chickpeas add substance and heartiness.
• 1/2 cup toasted sliced almonds: They add a satisfying crunch and nuttiness to the dish.
• 1/2 cup dried cranberries: Their sweetness balances the savory components perfectly.
• 1 bunch green onions, chopped: These provide a mild onion flavor that brightens the salad.
• 3/4 cup chopped fresh cilantro: Fresh herbs enhance the flavor and add vibrancy.
• 1/4 cup tahini: This creamy ingredient is the base of the dressing, adding depth and richness.
• 1/2 large lemon, juiced: Fresh lemon juice adds acidity, brightening the overall flavor.
• 3-5 tablespoons warm water: Used to thin the dressing to your desired consistency.
• 1 clove garlic, finely minced: A hint of garlic adds aromatic depth.
• 1-2 teaspoons pure maple syrup: This sweetener balances the tanginess of the dressing.
• 1 teaspoon yellow curry powder: Adds a subtle warmth and complexity to the flavor profile.
• 1/2 tablespoon freshly grated ginger: A touch of ginger enhances the dish with its fragrant spice.
• 1/2 teaspoon ground turmeric: Not only does it add color, but it also brings anti-inflammatory properties.
• 1/2 teaspoon salt: For enhancing all the flavors.
• Freshly ground black pepper: A sprinkle adds depth and enhances the dish’s flavor.

How to Prepare Vegan Curried Broccoli Chickpea Salad

Preparing the Vegan Curried Broccoli Chickpea Salad is a breeze. With just a few simple steps, you’ll have a delicious dish ready for your table. Follow my detailed instructions below to create this delightful salad.

1. In a large bowl, add the finely chopped broccoli, chickpeas, shredded carrots, toasted sliced almonds, dried cranberries, chopped green onions, and chopped fresh cilantro. Gently mix to combine. At this point, you can admire the beautiful colors of the ingredients.
2. Next, in a small bowl, make the dressing. Combine tahini, the juice of the lemon, warm water, minced garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and black pepper. Whisk together until smooth. The dressing should be creamy but pourable.
3. Once your dressing is ready, drizzle it over the salad mixture in the large bowl. Toss gently but thoroughly, ensuring every ingredient is coated with the dressing. Look for the vibrant colors to come together beautifully as you mix.
4. After tossing, sprinkle the remaining toasted almonds on top for an extra crunch. You can toss it again gently if desired, but I like to leave some almonds on top for presentation.
5. At this point, you can serve the salad immediately with a fresh squeeze of lemon on top, which adds a lovely zing. Alternatively, you can cover it and place it in the fridge for a couple of hours to let the flavors meld.
6. When you’re ready to serve, give the salad a gentle toss again and enjoy. This salad is great warm or cold, making it perfect for any occasion.

Ways to Customize

One of the beauties of the Vegan Curried Broccoli Chickpea Salad is how easily it can be customized. Here are some ideas to make this dish your own:

• Storage: Store any leftovers in an airtight container in the fridge. The flavors will continue to meld, making it even tastier the next day.
• Freezing: While it’s best enjoyed fresh, you can freeze the salad without the dressing. Just thaw and mix in the dressing when ready to serve.
• Variations: Feel free to add other vegetables like bell peppers, cucumbers, or even avocado for added creaminess.
• Serving Suggestions: Pair this salad with a grain bowl, wrap it in a tortilla, or serve it alongside grilled tofu or tempeh for a protein boost.
• Spice Level: If you enjoy heat, add some chopped jalapeños or a dash of cayenne to the dressing.
• Presentation: Serve on a bed of mixed greens or alongside whole grains for a more substantial meal.

Perfect Pairings for Vegan Curried Broccoli Chickpea Salad

The Vegan Curried Broccoli Chickpea Salad is incredibly versatile, making it perfect for various occasions. Here are some ideas on how to serve it:

• Picnics: This salad travels well, making it an ideal dish to bring along to picnics or outdoor gatherings.
• Potlucks: Impress your friends with this vibrant salad at potlucks. It’s sure to be a crowd-pleaser.
• Lunch: Serve it as a light lunch option, either on its own or with whole grain pita bread.
• Dinner: Pair it with grilled vegetables or a warm grain like quinoa or brown rice for a complete meal.
• Meal Prep: Make it in advance for the week. The salad keeps well in the fridge and is a great option for quick lunches or dinners.
• Seasonal Flavors: In the summer, serve it chilled, while in the fall, consider adding roasted squash for a seasonal twist.

FAQ

Conclusion

The Vegan Curried Broccoli Chickpea Salad is a delightful blend of textures and flavors that makes it a standout dish. With its vibrant colors and nutritious ingredients, it captures the essence of healthy cooking. I encourage you to give this recipe a try; it’s not only simple to prepare but also incredibly satisfying. Your taste buds and your body will thank you for making this nourishing salad. Enjoy making memories around the table with this delicious dish!

Vegan Curried Broccoli Chickpea Salad

This bright and refreshing Vegan Curried Broccoli Chickpea Salad combines crunchy vegetables with a creamy tahini dressing. It's the perfect easy weeknight dinner or potluck dish, bursting with flavor and nutrition. Whip it up tonight and enjoy a healthful, satisfying meal!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salads

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Chef's Knife
• Whisk
• Grater
• Baking Sheet

Ingredients

  

• 1 head 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
• 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
• 1 freshly ground black pepper

Instructions

 

• In a large bowl, add finely chopped broccoli, chickpeas, shredded carrots, toasted sliced almonds, dried cranberries, green onions, and chopped fresh cilantro. Set aside.
• Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, warm water, garlic, maple syrup, yellow curry powder, ginger, turmeric, salt, and black 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

• Tip 1: If you are making this for a party, it most likely serves 6 rather than 4 people.
• Tip 2: 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 the pan begins to smoke, make sure to reduce the heat to prevent burning.

Keyword Broccoli Salad, Chickpea Salad, Healthy Recipes, Vegan Salad

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!