Vegan Curried Broccoli Chickpea Salad Recipe

If you’re looking for a vibrant, flavorful dish that feels both wholesome and a little adventurous, then this Vegan Curried Broccoli Chickpea Salad Recipe is exactly what you need in your life. I absolutely love how the crunchy broccoli mingles with the sweet dried cranberries and the warming curry-infused tahini dressing. It’s one of those salads that’s as colorful on your plate as it is on your palate, and trust me, every bite surprises you in the best way possible.

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Ingredients You’ll Need

This Vegan Curried Broccoli Chickpea Salad Recipe brings together fresh, crunchy veggies with a luscious dressing that’s bursting with flavor. Choosing fresh broccoli and quality tahini really elevates the dish, and I always recommend rinsing canned chickpeas well to keep the flavors clean and fresh.

• Broccoli: Use a fresh, firm head and finely chop it for the perfect crunch.
• Shredded Carrots: Add sweetness and a pop of color; pre-shredded saves time here.
• Chickpeas: Canned is great for convenience, just rinse and drain well to remove excess sodium.
• Toasted Sliced Almonds: They add a wonderful nutty crunch; toasting fresh ones intensifies flavor.
• Dried Cranberries: These bring a tart sweetness that contrasts the curry nicely.
• Green Onions: Fresh and mild, they add a subtle oniony bite.
• Fresh Cilantro: Don’t skip this friend—it brightens and freshens the whole salad.
• Tahini: This creamy sesame paste makes the dressing rich and dreamy.
• Lemon Juice: Freshly squeezed juice adds the zing that wakes everything up.
• Garlic: Freshly minced garlic is key for that subtle heat.
• Pure Maple Syrup: Just a touch to balance the tartness and spices.
• Yellow Curry Powder: The star spice here; provides warmth and color.
• Freshly Grated Ginger: Adds a refreshing, bright spice kick.
• Ground Turmeric: Gives a subtle earthiness and a gorgeous golden hue.
• Salt and Black Pepper: To taste — enhances and rounds out the flavors.

Variations

I love how adaptable this Vegan Curried Broccoli Chickpea Salad Recipe is; over time, I’ve swapped in a few ingredients depending on what’s fresh or what I’m craving—and you should totally feel free to do the same! It’s all about making it your own.

• Swap Nuts: I once used chopped cashews instead of almonds for a creamier crunch—equally tasty!
• Add More Veggies: Sometimes I toss in diced cucumber or bell pepper for extra freshness and crunch.
• Spice It Up: If you like a kick, a pinch of cayenne or chili flakes adds beautiful heat.
• Herb Variations: Fresh parsley or mint can be swapped in for cilantro if that’s your style or what you have on hand.
• Greens Boost: Mixing in baby spinach or arugula gives a leafy contrast and more nutrients.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Prep Your Veggies and Mix the Base

First things first, finely chop your broccoli. I like using a sharp knife or even a food processor for this to get that perfect tiny, salad-like texture without turning it mushy. Then, mix the chopped broccoli, shredded carrots, rinsed chickpeas, toasted almonds, dried cranberries, green onions, and chopped cilantro in a large bowl. This mix is your vibrant salad base and already looks so inviting!

Step 2: Whisk Up the Flavorful Dressing

In a small bowl, whisk together tahini, fresh lemon juice, warm water (to thin it out just right), minced garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and black pepper. Here’s the trick I discovered: the warm water helps the tahini blend smoothly without a grainy texture. Taste as you go, because balancing the sweet, tangy, and spicy notes is key.

Step 3: Dress and Toss Your Salad

Drizzle your beautiful curry dressing all over the salad base. Then toss everything really well—like you’re making friends mingle at a party. Sprinkle a few more toasted almonds on top for an extra nutty crunch, then give the salad one last gentle toss. It’s ready to serve right away, but if you let it sit in the fridge for a couple of hours, the flavors meld even better. I often make this a day ahead for potlucks, and it never disappoints.

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

Garnishes

I usually dress this up with an extra squeeze of fresh lemon juice just before serving—it brightens everything up. For texture, a handful of more toasted almonds or some crunchy roasted chickpeas on top take it over the edge. Fresh cilantro sprigs also add that pop of green and extra freshness that makes the salad feel even more special.

Side Dishes

Because this salad is so hearty and packed with protein, it pairs wonderfully with lighter mains. I love serving it alongside grilled flatbread, roasted vegetable dishes, or even as a taco filling. Sometimes, I serve it next to a simple quinoa pilaf or a refreshing cucumber salad for a complete meal.

Creative Ways to Present

For parties, I sometimes serve this salad inside hollowed-out bell peppers or in small individual mason jars for easy grab-and-go portions. It also makes a colorful, eye-catching layer in a glass trifle dish when you alternate it with other Mediterranean-style dips and salads. Your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in an airtight container in the fridge for up to 5 days. I recommend giving it a good stir before serving leftovers, as the dressing tends to settle at the bottom. If the salad looks a bit dry, a splash of lemon or a drizzle of olive oil refreshes it instantly.

Freezing

I don’t recommend freezing this salad because the fresh veggies and tahini dressing lose their texture and flavor after thawing. Instead, enjoy it fresh or refrigerated—it’s just as amazing the next day!

Reheating

This is a cold salad, so it’s best enjoyed chilled or at room temperature. If you want a warm element, try serving it alongside a warm dish rather than reheating the salad itself.

FAQs

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe has become a go-to for me when I want something quick, nutritious, and really satisfying. I love how the flavors develop the longer it sits, and how easy it is to toss together with simple pantry staples. Whether you’re cooking for yourself, friends, or family, this recipe reliably earns rave reviews—and I’m pretty sure it will for you too. Give it a try and let me know how your salad turns out!

Vegan Curried Broccoli Chickpea Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 62 reviews

• Author: Bertha
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Vegan
• Diet: Vegan

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Description

This vibrant Vegan Curried Broccoli Chickpea Salad combines finely chopped broccoli, shredded carrots, chickpeas, toasted almonds, dried cranberries, green onions, and fresh cilantro for a nutritious and flavorful dish. Tossed in a creamy, spiced tahini dressing infused with curry powder, ginger, turmeric, lemon, and garlic, it delivers a delightful balance of taste and texture, perfect for a quick lunch, side dish, or potluck favorite. The salad is easy to prepare, can be made ahead, and stays fresh for up to five days.

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Ingredients

Salad Ingredients

• 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 Ingredients

• 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

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Instructions

1. Prepare Salad Ingredients: In a large bowl, combine the very finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro. Mix gently to combine all ingredients evenly.
2. Make the Dressing: In a small bowl, whisk together tahini, fresh lemon juice, warm water (adding gradually 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 creamy.
3. Toss Salad with Dressing: Immediately drizzle the prepared tahini dressing over the salad mixture. Toss thoroughly to ensure all the salad ingredients are evenly coated with the dressing.
4. Finish and Serve: Sprinkle additional almonds on top for extra crunch and toss a few more times to distribute. Serve the salad immediately with an optional fresh squeeze of lemon. Alternatively, refrigerate and enjoy later; the salad will keep well for up to 5 days.

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Notes

• If making this salad for a party or larger group, consider the salad serving size as 6 rather than 4 servings.
• This salad can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead dish.
• Adjust the water in the dressing to achieve your preferred consistency—from thick and creamy to more pourable.
• For a nut-free option, consider substituting almonds with toasted pumpkin seeds or sunflower seeds.

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Nutrition

• Serving Size: 1 serving (approximately 1.5 cups)
• Calories: 320 kcal
• Sugar: 8 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 10 g
• Protein: 9 g
• Cholesterol: 0 mg