If you’re looking for a salad that’s bursting with flavor, texture, and a little bit of magic, you’ve got to try this Vegan Curried Broccoli Chickpea Salad Recipe. It’s bright, tangy, and packed with wholesome ingredients that come together in a dressing that taste buds will adore. Whether you’re meal prepping for the week or need a show-stopper for your next gathering, this recipe has got your back!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of curry, turmeric, and tahini creates a deliciously creamy, spiced dressing that ties everything together.
- Perfect Texture: Crunchy broccoli and toasted almonds mix beautifully with tender chickpeas and sweet cranberries.
- Make-Ahead Friendly: It tastes even better after a few hours in the fridge, making it ideal for meal prep or entertaining.
- Nutritious and Filling: Loaded with fiber, protein, and antioxidants, it’s a wholesome salad that satisfies your hunger and your health goals.
Ingredients You’ll Need
This Vegan Curried Broccoli Chickpea Salad Recipe uses ingredients that work together like a dream. From the fresh, finely chopped broccoli to the creaminess of tahini in the dressing, every bit has its role. When shopping, look for fresh broccoli with firm stalks and vibrant green florets for the best taste.
- Broccoli: The star of the salad, finely chopped to keep every bite crisp and fresh.
- Shredded carrots: Adds a natural sweetness and vibrant color.
- Chickpeas: Provides plant-based protein; canned works great for convenience.
- Toasted sliced almonds: For that nutty crunch—toast them lightly at home if you can.
- Dried cranberries: Sweet and chewy contrast to savory flavors.
- Green onions: Adds a subtle bite and freshness.
- Fresh cilantro: Bright herbal note that ties the flavors together.
- Tahini: Creamy sesame paste forms the base of the dressing with a rich flavor.
- Lemon juice: Brings brightness and balances the curry spices.
- Garlic: Minced finely to infuse flavor without overpowering.
- Pure maple syrup: Adds just the right touch of sweetness.
- Yellow curry powder: The main spice that gives this salad its warm, aromatic character.
- Freshly grated ginger: For a zesty, fresh kick.
- Ground turmeric: Adds earthiness and beautiful color.
- Salt and black pepper: To season and enhance all the ingredients.
Variations
I love making this Vegan Curried Broccoli Chickpea Salad Recipe my own depending on what’s in season or what I have on hand. Feel free to tweak it to suit your taste or dietary needs—it’s super flexible!
- Add Crunch: Sometimes I swap almonds for toasted pumpkin seeds or walnuts for a different crunch and flavor.
- Fruit Swap: Dried cherries or raisins also work wonderfully instead of cranberries when I want to change things up.
- Heat it Up: A pinch of cayenne pepper gives it a subtle spicy kick if you like a little heat.
- Herb Switch: If cilantro isn’t your thing, fresh parsley or mint can add a refreshing twist.
How to Make Vegan Curried Broccoli Chickpea Salad Recipe
Step 1: Get Your Veggies and Chickpeas Ready
First things first, finely chop your broccoli into tiny pieces. This takes a bit of patience, but it’s worth it for that perfect texture. Add the shredded carrots, rinsed chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro to a large bowl. Toss everything gently so the ingredients start mingling.
Step 2: Whisk Up the Creamy Curried Dressing
In a smaller bowl, whisk together the tahini, fresh lemon juice, warm water (start with 3 tablespoons), minced garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and freshly ground black pepper. Add more water if needed until the dressing is smooth and creamy but still thick enough to coat the salad.
Step 3: Combine and Toss
Drizzle the dressing over the salad bowl, then toss well to combine so every piece of broccoli and chickpea glistens with that gorgeous curried goodness. Sprinkle a bit more toasted almonds on top for extra crunch and toss once more.
Step 4: Serve or Chill
You can serve this salad immediately with a fresh squeeze of lemon on top—I love the brightness it adds! Or, if you have time, pop it in the fridge for an hour or two. The flavors develop beautifully, and the texture softens slightly in the best way. This salad keeps well for up to 5 days, so it makes great leftovers.
Pro Tips for Making Vegan Curried Broccoli Chickpea Salad Recipe
- Finely Chop Broccoli: I learned the hard way that chunkier broccoli can make the salad tough to eat—tiny florets create the best texture.
- Toast Your Almonds: Toasting almonds boosts their flavor and crunchiness—don’t skip this simple step!
- Adjust Dressing Consistency: Use warm water to thin your tahini dressing bit by bit until it coats the salad without pooling.
- Let It Sit: For the best flavor, let the salad chill for at least 30 minutes before serving to meld those curry spices beautifully.
How to Serve Vegan Curried Broccoli Chickpea Salad Recipe
Garnishes
I usually garnish this salad with an extra sprinkle of toasted almonds and a few fresh cilantro leaves. A squeeze of lemon just before serving really brightens everything up, making each bite lively and refreshing.
Side Dishes
This salad pairs perfectly with warm flatbreads, like naan or pita, or alongside grilled tofu or tempeh for a complete meal. For a lighter option, serve it with a simple quinoa pilaf or steamed basmati rice.
Creative Ways to Present
If I’m serving this at a party, I like to present it in individual mason jars or vibrant bowls topped with some extra almonds and a lemon wedge on the side. It looks inviting and makes it easy for guests to grab and go. Layering the salad ingredients adds a beautiful pop of color too!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where this salad keeps beautifully for up to 5 days. The broccoli softens slightly, and the flavors meld—making it tastier over time. Just give it a quick toss before serving again.
Freezing
I’ve found that this salad doesn’t freeze well due to the fresh vegetables and dressing, so I recommend enjoying it fresh or refrigerated instead. The crunch and creaminess just don’t hold up to freezing.
Reheating
This salad is best served cold or at room temperature, so I don’t reheat it. If you want to add warmth, try serving it alongside a warm main dish instead. The contrast between cold salad and hot entrees is really enjoyable!
FAQs
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Can I use frozen broccoli for this salad?
While fresh broccoli is ideal for the best texture and flavor, if you’re in a pinch, you can thaw and very well-drain frozen broccoli. Just be aware it might be a bit softer and less crisp than fresh.
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Is this salad high in protein?
Thanks to the chickpeas and almonds, this salad has a decent amount of plant-based protein, making it a satisfying option for a light meal or side dish.
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How spicy is this Vegan Curried Broccoli Chickpea Salad Recipe?
The salad has warm, aromatic spices but isn’t spicy hot. If you want to add heat, try a pinch of cayenne pepper or chili flakes to the dressing.
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Can I make this salad nut-free?
Yes! You can substitute almonds with toasted sunflower or pumpkin seeds. Also, using a nut-free tahini or sunflower seed butter keeps the dressing creamy and delicious.
Final Thoughts
This Vegan Curried Broccoli Chickpea Salad Recipe has become one of my go-to dishes when I want something that’s fresh, filling, and full of personality. I remember the first time I made it, my family couldn’t believe something so healthy could taste so incredible! Trust me, once you try this, it’ll quickly become a favorite in your recipe collection. Give it a whirl—you won’t regret it!
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
A vibrant and nutritious Vegan Curried Broccoli Chickpea Salad packed with fresh veggies, crunchy almonds, and a flavorful tahini-based curry dressing. Perfect as a light lunch or side dish, this salad combines the earthy flavors of turmeric and curry powder with the refreshing zest of lemon and the sweetness of dried cranberries.
Ingredients
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
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 Vegetables and Nuts: In a large bowl, add the very finely chopped broccoli, shredded carrots, chickpeas (rinsed and drained), toasted sliced almonds, dried cranberries, chopped green onions, and fresh chopped cilantro. Mix gently to combine the ingredients.
- Make the Dressing: In a small bowl, whisk together the tahini, freshly squeezed lemon juice, warm water (starting with 3 tablespoons and adding more if 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 well combined.
- Toss the Salad: Immediately drizzle the dressing over the salad mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated with the dressing. Sprinkle additional toasted almonds on top and toss lightly a few more times for extra crunch.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for extra brightness, or place it in the refrigerator to chill and enjoy later. The salad will keep well for up to 5 days when covered and refrigerated.
Notes
- This salad most likely serves 6 people at a party instead of 4 as a main serving.
- If you prefer, almonds can be substituted with other nuts like walnuts or pecans for a different texture and flavor.
- Adjust the amount of warm water in the dressing to achieve your desired consistency—it should be creamy but pourable.
- The salad can be made a few hours in advance and chilled to allow flavors to meld, but adding crunchy almonds just before serving preserves texture best.
- For added protein, sprinkle some hemp seeds or roasted chickpeas on top before serving.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
