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
Scale
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
