Vegan Curried Broccoli Chickpea Salad Recipe

If you’re hunting for a fresh, vibrant salad that’s packed with flavor and good-for-you ingredients, you’re going to want to try this Vegan Curried Broccoli Chickpea Salad Recipe. I absolutely love how this comes together—the crunchy broccoli and toasted almonds perfectly balance the creamy, warmly spiced curry dressing, and those bursts of dried cranberries add such a delightful touch of sweetness. Whether you’re meal prepping or craving a quick lunch, this salad checks all the boxes and makes your taste buds dance.

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Ingredients You’ll Need

I love how simple, wholesome ingredients come together here—with each adding its own special texture and flavor. When picking your broccoli, try to grab a firm head without brown spots, and for the freshest cilantro, look for vibrant leaves with no wilting.

• Broccoli: Use very finely chopped broccoli for the best salad texture; it acts like a crisp base.
• Shredded carrots: Adds a natural sweetness and bright color to the salad.
• Chickpeas: Chickpeas bring creaminess and protein; make sure to rinse and drain them well to avoid excess moisture.
• Toasted sliced almonds: Toasting them enhances their nutty flavor and adds a satisfying crunch.
• Dried cranberries: For a touch of sweetness—go for unsweetened or lightly sweetened to control sugar levels.
• Green onions: Bring a mild bite; chop them finely so they blend well.
• Fresh cilantro: Offers a lovely herbaceous note; if you’re not a fan, parsley works too!
• Tahini: This creamy sesame paste is key for that rich, smooth dressing.
• Lemon juice: Use fresh lemon juice to brighten the dressing and balance curry spices.
• Garlic: Freshly minced to give the dressing great depth of flavor.
• Maple syrup: Just a touch to mellow the tartness and spice.
• Yellow curry powder: This is the star spice—adds warm, earthy flavor without heat.
• Fresh ginger: Adds zesty brightness; freshly grated is best.
• Ground turmeric: Gives vibrant color and subtle warm notes.
• Salt & pepper: To season and bring all the flavors together perfectly.

Variations

I’m all about making recipes work for you, so I encourage you to tweak this Vegan Curried Broccoli Chickpea Salad Recipe however you like—swap ingredients or add your favorites to make it your own.

• Add Crunch: Sometimes I throw in chopped celery or cucumber for extra crunchiness; it brightens the salad even more.
• Spice Level: If you want a little heat, adding a pinch of cayenne or some chili flakes to the dressing does wonders.
• Nut Alternatives: If almonds aren’t your thing, toasted cashews or pumpkin seeds work beautifully.
• Herb Swaps: Not a cilantro fan? Fresh parsley or basil bring a different but equally fresh vibe.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Prep Your Ingredients Just Right

Start by finely chopping your broccoli—it should be small enough to almost resemble rice grains; this is key because it makes the salad easier to eat and helps the dressing coat everything evenly. Then shred the carrots, chop the green onions and cilantro, and have your chickpeas rinsed and drained. I like to toast my sliced almonds in a dry skillet over medium heat, stirring every 30 seconds until golden & fragrant (about 5 minutes). Trust me, this step brings the nuts to life.

Step 2: Whisk Up That Creamy Curry Dressing

In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and black pepper. Then slowly add warm water tablespoon by tablespoon until your dressing reaches a smooth, drizzling consistency—don’t rush this part! The dressing should be pourable but still creamy enough to cling to the broccoli and chickpeas. This curry-flavored tahini dressing is what really makes this Vegan Curried Broccoli Chickpea Salad Recipe sing.

Step 3: Toss Everything Together and Serve

Put the chopped broccoli, chickpeas, shredded carrots, green onions, cranberries, and cilantro in a large bowl. Pour the dressing over and toss everything gently until evenly coated. Finally, sprinkle the toasted almonds on top and give it one more gentle toss. You can serve it right away or refrigerate it for an hour to let the flavors meld. I love how it tastes next-day too when it’s had a chance to soak up the dressing.

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

Garnishes

I love finishing this salad with an extra squeeze of fresh lemon for brightness and a sprinkle of extra toasted almonds on top for texture. Sometimes, I throw on a handful of fresh pomegranate seeds or chopped fresh mint leaves to add a pop of color and freshness—makes it feel extra special!

Side Dishes

This Vegan Curried Broccoli Chickpea Salad Recipe pairs wonderfully with warm flatbreads or naan, or alongside a cozy bowl of lentil soup. For a more substantial meal, I sometimes add it atop quinoa or brown rice to turn it into a grain bowl.

Creative Ways to Present

When I bring this to parties, I sometimes scoop it into colorful lettuce wraps or serve it in hollowed-out mini bell peppers—such a fun and festive way to enjoy this salad! It also looks gorgeous layered in a clear glass jar for meal prep or picnic vibes.

Make Ahead and Storage

Storing Leftovers

After tossing the salad, store leftovers in an airtight container in the fridge. It actually tastes better the next day once the flavors have had time to mingle. Just give it a quick stir before serving to redistribute any dressing that may have settled.

Freezing

I don’t recommend freezing this particular salad because the fresh broccoli and dressing textures tend to change once thawed—it’s best enjoyed fresh or refrigerated.

Reheating

This Vegan Curried Broccoli Chickpea Salad Recipe is best enjoyed cold or at room temperature, so I usually just let leftovers sit out for a few minutes before diving back in. If you prefer, you can lightly warm it in the microwave for a few seconds, but I find it loses some of its refreshing crunch.

FAQs

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe quickly became a staple in my kitchen because it’s fresh, flavorful, and so versatile. It’s perfect when you want something healthy but exciting—plus, the curry dressing really sets it apart from the usual salads. I hope you have as much fun making and eating this as I do; trust me, your tastebuds will thank you!

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