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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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
