Description
This vibrant Vegan Curried Broccoli Chickpea Salad is a healthy, flavorful dish packed with crunchy broccoli, sweet dried cranberries, protein-rich chickpeas, and toasted almonds, all tossed in a creamy, spiced tahini dressing. Perfect for a quick lunch or a make-ahead side, this salad combines fresh herbs and warming curry spices for a delightful and nourishing meal that keeps well for 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 the Salad Base: In a large bowl, combine the very finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted sliced almonds, dried cranberries, chopped green onions, and fresh cilantro. Toss gently to distribute the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the tahini, fresh lemon juice, warm water (start with 3 tablespoons and add more 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 dressing over the salad ingredients. Toss thoroughly to ensure every bite is flavorful and coated with the spiced tahini dressing. Sprinkle additional toasted almonds on top and toss the salad a few more times for added crunch.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for brightness or refrigerate in an airtight container. The salad stays fresh and flavorful for up to 5 days, making it ideal for meal prep or parties.
Notes
- This recipe serves 4 people as a main or side salad, but if serving at a party or as part of a larger spread, it can comfortably serve 6.
- To toast almonds, place sliced almonds in a dry pan over medium heat. Stir frequently every 30 seconds to prevent burning, until almonds turn golden brown and fragrant, about 5 minutes. Reduce heat if almonds begin to smoke.
- Adjust the amount of maple syrup in the dressing to control the sweetness based on preference.
- Use warm water sparingly to thin the dressing, ensuring it coats the salad without being too runny.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
