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!
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.