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
Scale
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
