If you’re on the hunt for something vibrant, fresh, and packed with flavor, you’re going to absolutely adore this Vegan Curried Broccoli Chickpea Salad Recipe. It’s one of those dishes I keep coming back to because it’s incredibly versatile, easy to make, and it somehow manages to be hearty and light all at once. Plus, the curry dressing gives it this addictive zing that I just can’t get enough of. Trust me, once you try it, you’ll want to keep some in your fridge all week!
Why You’ll Love This Recipe
- Bursting with Flavor: The blend of curry, turmeric, and fresh ginger brings a lively twist to the classic chickpea salad.
- Nutritious & Satisfying: Packed with protein-rich chickpeas and fiber from broccoli and carrots, it keeps you feeling full and energized.
- Make-Ahead Friendly: It tastes amazing chilled and only develops more flavor after resting in the fridge.
- Perfect for Any Occasion: Whether it’s a quick lunch, potluck, or a light dinner, it fits the bill effortlessly.
Ingredients You’ll Need
This Vegan Curried Broccoli Chickpea Salad Recipe balances crunchy veggies, creamy dressing, and subtle sweetness beautifully. I always pick fresh broccoli with tight florets for the best texture and make sure to rinse the chickpeas well to keep the salad light.
- Broccoli: Use fresh, firm broccoli and chop it finely for a great bite and to make sure every forkful includes those vibrant greens.
- Carrots: Shredded carrots add color and sweetness that balances the spices nicely.
- Chickpeas: Canned chickpeas are great for convenience—just rinse and drain well to avoid excess moisture.
- Toasted Sliced Almonds: Toasting really amplifies their flavor and adds a lovely crunch that’s hard to resist.
- Dried Cranberries: These give bursts of juicy sweetness, which pairs beautifully with the curry and turmeric.
- Green Onions: Fresh, sharp, and brightens the overall taste.
- Fresh Cilantro: Adds a fresh herbaceous note that ties everything together.
- Tahini: The creamy base for the dressing, it lends richness and a subtle nuttiness.
- Lemon Juice: Brightens and balances the earthy tones of the curry and tahini.
- Garlic: Freshly minced for just the right punch.
- Pure Maple Syrup: Sweetens gently without overpowering.
- Yellow Curry Powder: The star spice that gives this salad its signature flavor.
- Fresh Ginger: Adds warmth and depth — I love grating mine fresh!
- Ground Turmeric: Gives a beautiful golden hue and subtle earthiness.
- Salt & Pepper: To taste — always season gradually and adjust after tossing everything together.
Variations
I’ve played around with this Vegan Curried Broccoli Chickpea Salad Recipe quite a bit, and I encourage you to make it your own! It’s such a flexible dish that lends itself to tweaks depending on what you have on hand or your personal preferences.
- Add Avocado: I sometimes toss in chunky avocado for extra creaminess and healthy fats; my family goes crazy for this addition.
- Swap Almonds: Instead of almonds, try toasted pumpkin seeds or sunflower seeds for a different crunch and nutty flavor.
- Spice it Up: If you like heat, add a dash of cayenne pepper or chopped fresh chili to the dressing — makes a surprising difference!
- Greens Upgrade: Add chopped kale or spinach for extra nutrients and a leafy green twist.
How to Make Vegan Curried Broccoli Chickpea Salad Recipe
Step 1: Prep Your Veggies Nicely
Start by chopping the broccoli very finely—this helps the salad soak up the dressing better and makes it easier to eat (no giant florets to wrestle with). Shredding the carrots uniformly also helps create a balanced texture in every bite. Don’t skip rinsing and draining the chickpeas well; this is key to avoiding a soggy salad.
Step 2: Whisk Together the Curry Tahini Dressing
In a small bowl, whisk tahini, fresh lemon juice, warm water, minced garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and freshly ground black pepper. Use warm water to thin the dressing to your preferred consistency—start with less and add more if you want it thinner.
Step 3: Toss and Combine
In a large bowl, add the chopped broccoli, chickpeas, shredded carrots, sliced almonds, dried cranberries, green onions, and cilantro. Pour the dressing on top and toss everything thoroughly so every bite is coated with those lovely spices. I like to save a few almonds to sprinkle on top at the end for that extra crunchy pop.
Step 4: Serve or Refrigerate
You can enjoy this salad immediately, but my experience is that it tastes even better after resting for a while in the fridge — the flavors meld beautifully. If serving later, cover and refrigerate; it keeps well for up to five days, making it perfect for meal prep.
Pro Tips for Making Vegan Curried Broccoli Chickpea Salad Recipe
- Finely Chop the Broccoli: I learned the hard way that big chunks make it harder for the dressing to coat evenly; fine chopping ensures flavor in every bite.
- Toast Your Almonds: Toasting the almonds before adding them unlocks a deeper, nuttier crunch that your taste buds will thank you for.
- Adjust Dressing Consistency: Gradually add warm water to your tahini dressing for the perfect pour—too thick and it won’t evenly coat, too thin and it may become watery.
- Balance the Sweet and Savory: Maple syrup tames the curry’s earthiness beautifully—don’t skip it, but add slowly so it stays subtle, not sweet.
How to Serve Vegan Curried Broccoli Chickpea Salad Recipe
Garnishes
I usually finish with an extra sprinkle of toasted almonds for crunch and a generous squeeze of fresh lemon juice right before serving. Sometimes, a few fresh cilantro leaves on top make it look and taste even brighter. You could also add a pinch of red chili flakes if you want a little heat.
Side Dishes
This salad pairs wonderfully with light sides like warm pita bread, roasted sweet potatoes, or a simple quinoa pilaf. For a heartier meal, I’ve served it alongside baked tofu or tempeh, and it goes perfectly as a refreshing contrast.
Creative Ways to Present
For gatherings, I love to serve this salad in individual mason jars layered with additional greens or avocado slices on top—it looks stunning and makes serving a breeze. Another favorite is scooping it onto crunchy toasted baguette slices as an appetizer for a fun curried twist on bruschetta.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and honestly, the flavor gets even better over the next couple of days as everything has time to meld. Just give it a quick stir before serving to redistribute the dressing.
Freezing
I don’t recommend freezing this salad because the fresh veggies and dressing can change texture after thawing, sometimes becoming watery or mushy. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This salad is best served cold or at room temperature, and I never reheat it because the fresh ingredients and dressing lose their charm under heat. If you want a warm meal, serve it alongside something hot instead.
FAQs
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Can I substitute the broccoli in this Vegan Curried Broccoli Chickpea Salad Recipe?
Absolutely! If you’re not a fan of broccoli or don’t have any on hand, cauliflower or green beans make excellent substitutes. Just be sure to chop them finely to keep the texture consistent and allow the dressing to coat well.
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Is this salad gluten-free and nut-free?
Yes, it’s naturally gluten-free. If you need to avoid nuts, swap the toasted almonds for roasted seeds like pumpkin or sunflower seeds to keep that satisfying crunch.
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How long does the Vegan Curried Broccoli Chickpea Salad last in the fridge?
It keeps really well for up to five days in an airtight container. The flavors actually deepen as it sits, making it perfect for meal prep or leftovers.
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Can I make the dressing ahead of time?
You can whisk the dressing in advance and store it in the fridge for a day or two. Just give it a good stir or thin it with a bit of warm water before tossing with the salad to bring back the perfect consistency.
Final Thoughts
I absolutely love how this Vegan Curried Broccoli Chickpea Salad Recipe comes together—it’s easy, packed with nutrients, and tastes like you put in way more effort than you actually did. When I first tried it, I was hooked on the unique curry dressing that brightens up every ingredient. Whether you’re looking for a healthy lunch, a simple dinner, or something to share with friends, this salad has got you covered. I really hope you give it a try and find that it quickly becomes one of your favorite go-to recipes, just like it did for me!
Print
Vegan Curried Broccoli Chickpea Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This vibrant Vegan Curried Broccoli Chickpea Salad combines fresh broccoli, chickpeas, and shredded carrots with a flavorful tahini-based curry dressing. Toasted almonds and dried cranberries add crunch and a touch of sweetness, making it a nutritious, satisfying, and easy-to-prepare salad perfect for lunch or a light dinner.
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
- 3/4 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
- 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: In a large bowl, combine the very finely chopped broccoli, rinsed and drained chickpeas, shredded carrots, toasted almonds, dried cranberries, chopped green onions, and chopped fresh cilantro. Stir gently to mix ingredients evenly.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, warm water (starting with 3 tablespoons and adding more if needed to reach desired consistency), finely minced garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper until smooth and well combined.
- Combine Salad and Dressing: Immediately drizzle the prepared dressing over the salad mixture. Toss thoroughly to ensure all ingredients are coated with the curry tahini dressing.
- Final Touch: Sprinkle additional toasted almonds on top of the salad and toss lightly a few more times to incorporate them evenly and add an extra crunchy texture.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for added brightness. Alternatively, refrigerate it to let the flavors meld; the salad will keep well for up to 5 days when stored properly in an airtight container.
Notes
- This salad is excellent for parties and can serve about 6 people instead of 4 if served as a side dish.
- Ensure broccoli is chopped finely to blend well with other ingredients and improve salad texture.
- The amount of maple syrup and water in the dressing can be adjusted to taste and desired consistency.
- For added protein, consider adding more chickpeas or a handful of cooked quinoa.
- Salad tastes best when freshly made but flavors deepen after a few hours in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
