I just had to re-share one of my favorite AK salads of all time that’s perfect for spring & summer parties, BBQs, and weekday meal prep. When I first made it a rew years back Abra and I literally could not stop eating it, so you know it’s the real deal. It’s my vegan broccoli chickpea salad.
This is a recipe guaranteed to keep you coming back for seconds. Why? For starters, there’s no cooking involved and it only takes 15-20 minutes from start to finish. Easy, right? Not only is it super quick, but it’s also packed with flavor from an addicting tahini dressing.
Crunchy, flavorful, and packed with plant-based protein — trust me, you’re going to fall in love.
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Ingredients in this vegan broccoli chickpea salad
This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together. Here are the main ingredients in this broccoli chickpea salad:
- Veggies: we’re packing in finely chopped broccoli (of course), shredded carrots and green onion.
- Protein: this vegan broccoli salad has a protein boost from chickpeas!
- Mix-ins: what’s a salad without fun mix-ins? You’ll add toasted sliced almonds, fresh cilantro and dried cranberries for a punch of sweetness.
- For the dressing: OMG this dressing. It’s my #1 fav curry tahini dressing and you’ll need tahini (this is the brand I love!), lemon juice, garlic, a little pure maple syrup, yellow curry powder, fresh ginger, turmeric, salt & pepper.
By the way, if you haven’t tried my Moroccan-inspired chickpea quinoa salad yet, you need to ASAP. Both are plant-based party pleasers.
Wait, can you eat raw broccoli?
Yes! It’s super crunchy and so delicious as the base for salads. Raw broccoli will soak up all of that delicious curry tahini dressing and taste amazing. However, if you’re sensitive to raw vegetables feel free to give the broccoli a quick blanch before using it.
Make this salad your own
Looking to customize this curry broccoli salad a bit? It’s easy! Here’s what I can recommend:
- Choose your fav veggies: I think finely shredded brussels sprouts, purple cabbage, cauliflower or even kale would also be delicious.
- Pick a protein: while the chickpeas keep this broccoli salad vegan, feel free to add cooked, cubed chicken, shrimp or even my maple glazed salmon! To keep it vegan, feel free to add edamame or even a cup of cooked quinoa.
- Change up the dressing: trust me, the curry tahini dressing is out-of-this-world delicious. But if you’re looking for a different flavor, I think my Thai peanut dressing or sesame ginger dressing would be great!
Don’t forget these tips for amazing broccoli salad
- Chop the broccoli very fine. This will allow the dressing and flavors to marinade well throughout the salad. It will also make it easier to eat! Feel free to chop finely with a knife or even process the broccoli florets in a food processor very gently.
- Choose the dressing sweetness. I prefer only a teaspoon of maple syrup, but ultimately it’s up to you.
- Try making it ahead of time. This broccoli chickpea salad keeps well in the fridge, so if you’re looking for a healthy recipe to have during the week, THIS IS IT!
How to toast your own almonds for salads
I love toasting my own almonds and adding them to recipes because they turn out super flavorful. Here’s how to do it:
- Add sliced almonds to a pan and place over medium heat.
- Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.
- Remove from heat, let cool and enjoy!
- OPTIONAL: add a sweet & spiciness by pouring in 1 tablespoon of maple syrup, pinch of salt and pinch of cayenne pepper after removing the almonds from the heat!
What to serve with this vegan curried broccoli chickpea salad
This curry broccoli salad packs plenty of protein, fiber & flavor to eat on its own for lunch, but it also makes the perfect side dish for a party. Here are some other delicious vegan recipes that you can serve it with:
- Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce
- Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
- Vegan Turmeric Pineapple Tofu Kabobs
- The Best Vegan Mac and Cheese You’ll Ever Eat
- Sheet Pan Roasted Veggie Tacos (with yummy sauce options!)
- Delicious Grilled Tofu (2 different ways!)
If you’re not vegan, I’d suggest serving it with these amazing Slow Cooker Pulled Chicken Sandwiches, One Pan Cilantro Chicken Meatballs in Mango Coconut Sauce, or my Moroccan-Spiced Turkey Burgers with Creamy Feta Sauce!
Store it for later
This crunchy curry broccoli salad will stay good in an airtight container in the fridge for up to 5 days. As I mentioned, it’s perfect for meal prep and gets even more delicious over time as the dressing soaks into all the veggies.
More salad recipes we love
- Cashew Crunch Shredded Brussels Sprouts Salad
- Vegan Caesar Pasta Salad
- Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
- California Roasted Sweet Potato Kale Salad
- Famous Crunchy Cashew Thai Quinoa Salad
Get all of our delicious salad recipes here!
I hope you love this vegan broccoli chickpea salad! If you make it be sure to leave a comment and rate the recipe below. Enjoy, xo!
Vegan Curried Broccoli Chickpea Salad
Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!
- For the 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
- ¾ cup chopped fresh cilantro
- For the 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
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper
In a large bowl, add finely chopped broccoli, chickpeas, carrot, almonds, cranberries, green onion, and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.
If you are making this for a party, it most likely serves 6 rather than 4 people.
To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 5th, 2018, republished on June 17th, 2021, and republished on April 3rd, 2023.
You make the most delicious salads. PLEASE make more! I love them!
Hi Kristen! You got it 🙂 More to come this spring/summer!!
Wow! This is my kind of salad! Love all the vegan recipes!
So much flavor in here! Hope you get a chance to make it!
I agree, the Moroccan chickpea quinoa salad is the SH*T! I’m making this too, just ran out of Tahini dangit (all your fault for the Paleo Chicken Meatballs ha!) so gonna hit Trader Joe’s on my way home from work so I can make this! YUM!!!!
Stock up on that tahini Denise!! Also this would be delicious paired with the chicken meatballs 🙂
I can’t wait to make this! I’m the envy at the staff lunch table when I bring in your salads. This one is going to make their taste buds water that’s for sure!
This one will cause major salad envy 😉 hope you love it!
Giant salads with LOADS of vegetables in a spicy curry sauce, all along with a few little sweet and crunchy toppings, are my absolute favorite! I prefer roasting my vegetables before assembling them in a salad rather than eating them raw, but I still don’t discriminate. Either method is delicious!
Such a great combo!! 🙂
Hey Monique, my s on is allergic to sesame seeds hence is there a replacement for the tahini in the dressing recipe…he is vegetarian. Thank u.
Hey Kim! You could try using cashew or almond butter – I also have an almond butter dressing in this recipe just use coconut oil instead of sesame oil 🙂
Do you think that peanut butter would be okay to substitute for the tahini?
I think so! I would stick with a natural peanut butter (one that’s pretty drippy) – it will probably have a distinct peanut butter flavor. Cashew butter is also more mild like tahini!
Made this last night, and it’s amazing! I subbed in ginger paste (trader Joe’s) and red curry paste (my grocery store didn’t have yellow curry powder without MSG). Thanks for another amazing recipe!
Great! So glad you enjoyed!
Made this last night, and even my 14 year old daughter was devouring it! It’s THAT good!!
Amazing!! Happy to hear that 🙂
Thank you – really delicious and so easy to make!
You bet! Easy lunches = best lunches 🙂
YUM! I like the addition of cranberries!
They add the perfect bite of sweetness! 🙂
Made this last night and I’m currently eating it in my office for lunch! I just let a coworker try it and she said “omg your salad wins.” It’s really flavorful and has great texture. I hate soggy salads, so I’m excited to have something that I can prep beforehand and have for weekday lunches.
Question: for my soap-tasting-cilantro-hating friends, what can I replace the cilantro with when making for them? Thanks, Monique!!
So happy to hear that! Agreed – gotta have a crunchy salad with flavor. Feel free to leave the cilantro out 🙂
Tahini free?You are my savior! I can never find tahini when I need it and I am too impatient to make it! Thank you!!
Order Zoom tahini from their website and never be without it. Also order their chocolate/tahini thing. it’s great.
Made this last night, and it’s amazing! I subbed in ginger paste (trader Joe’s) and red curry paste (my grocery store didn’t have yellow curry powder without MSG). Made this last night and I’m currently eating it in my office for lunch! I just let a coworker try it and she said “omg your salad wins.” It’s really flavorful and has great texture.
Made this last night and it was excellent. Not a fan of curry powder so subbed with 1 tsp cumin. All my girlfriends loved it and so did my picky son. Thanks for another great healthy salad!
Amazing!! So glad everyone enjoyed 🙂
Just made it and it’s delicious. Thanks! I love all the crunchiness. Just for the sake of experimenting, I wonder how it would taste with plain Greek yogurt added to the dressing. I might try it next time.
Isn’t the texture amazing? One of my favorite salads! Let me know how the Greek yogurt goes!
I made this salad last night and it is fantastic! I live in Thailand so finding tahini turned out to be a real challenge. I used natural peanut butter as a substitute and wowza is this good! I’m a working mom, so to save time I whizzed everything in the food processor and it is really hitting the spot. This is going on the repeat list.
Natural PB sounds delicious in here! So glad you enjoyed this quick meal 🙂
Yummy !! The only things I’ve slighthly changed when preparing the recipe: I’ve pre-cooked a bit the brocoli (for my digesting) and because I didn’t have enough almonds left, I’ve added sunflower seeds instead. Delicious ! Thanks for the recipe –> going to my bullet journal favorite recipes page ! 🙂
Perfect!! Sunflower seeds sound great in here 🙂 Glad you enjoyed!
Where to buy tahini? Cant wait to make this salad 👍🏻
I get mine at Trader Joe’s or Whole Foods!
Didn’t have dried cranberries on hand so I left them out and it was still delicious!! Thanks Monique for these delicious salad recipes- keep ’em comin’!
Glad you liked this one! More salads to come 🙂
I was just saying I want to make more salads that aren’t lettuce based. This fits the bill perfectly and it sounds delicious. I’m gonna try it tonight!
YES this one is perfect! Hope you loved it!
I saw this on Facebook and had to try it. i got all the ingredients when I went shopping today (with toddler) after being out of town for 5 days and not much food in the house. Made a big mess of the kitchen and finally got to sit down to a late lunch during her nap. Wow, oh, wow, is this good. So worth everything it took to get this made. Thank you for sharing
SO happy to hear that Alison! Glad you could get some me-time in too 🙂 It makes great leftovers for the week!
I made it last night. It was really delicious. So much so that I ate 2 plates full.
So happy to hear that Matt!
Wow, Monique this recipe is truly a go-to-meal for those hard-pressed days when I simply do not have ample time to cook food from scratch. This is truly a life-saver. Not only is this delicious, it is also healthy! I just chose to omit or lessen the amount of grated ginger in mine since I’m not really a fan of it. I praise you for taking the time to put a video on how to make this recipe and the nutritional facts that come along with it. Thank you!
So happy to hear that Elizabeth! It’s one of my new go-to’s for quick, easy lunches (with delicious leftovers). Thanks for your note!
Tried it but did not care for the flavor profile. I won’t make it again.
Sorry to hear that!
Do you think you could substitute the maple syrup for honey?
That should work!
Can you use regular curry powder?
I made this salad for Sunday lunch and it was DELICIOUS ! I Cannot wait to eat the leftovers for lunch this week. I did make a few changes and used a mixture of zucchini and broccoli (lightly roasted) and purple cabbage as this is what I had in the fridge. #YUM
SO GOOD! Those swaps sounds perfect. Best leftovers ever!
Loved this, as did my young adult daughter and my husband. And as a bonus I was down 2 lbs the morning after I made it, probably because it’s much lower carb and calorie than a traditional dinner for us. Our stores didn’t have a yellow curry powder. Struck me that maybe a sweet curry powder would be right, but I didn’t have one on hand. So I used 1/2 as much of regular curry powder and it turned out great. Thanks for a great recipe that also made great leftovers.
I’m so glad the family loved this one! Perfect for lunch & dinner leftovers 🙂
Made it, LOVED it! Thank you!!
Amazing!! Happy to hear that 🙂
Major success at a Potluck…absolutely delicious!
So happy to hear that!!
Wow! Just made this and it is amazing!!! Tastebuds doing a happy dance 💃
So happy to hear that!!
Anne, your comment about your tastebuds makes me smile!
Wow, this is absolutely delicious! Thank you.
Made this and the One Pot Moroccan Quinoa salad..Had them together as a meal and my my my was it amazing! They were bursting with flavours. Never have I ever imagine eating broccoli raw so this recipe really changed my perception of it. Great recipe Monique! Looking forward to more recipes from your site <3
Monique, thank you so much for sharing this recipe. I’ve been wanting to make it since I discovered it last week + I just did. Made a slight tweak: subbed raisins for cranberries. it is unbelievably delicious, crunchy + just this-side-of-heaven. I’ve found my Sunday-prep weekly lunch. Thank you, again. Please keep sharing.
Love this one for meal prep! So glad you got a chance to try it 🙂
Are nutritional content based on serving or on full recipe
Amazing recipe. Made it today for supper. Both my husband and I loved it.
So happy to hear that!!
Yes! My fav 🙂
Hello, do u cook the broccoli beforehand? Or is it raw?
Made this on vacation (brought the dressing already made). We LOVEDthis salad!! Added some cooked quinoa to it and served it over some arugula. Winner !
Amazing!! So happy to hear that 🙂 Quinoa sounds great in here!
Wow this is so good! Made it today and its just perfect, i get so bored with salads this really helps. I think it would be great warm too! thank you 🙂
No boring salads here! Glad you loved this one 🙂
OMG I just made this salad today. Its is sooo good! Wonderfully fresh from the veggies and tahini dressing. I cant wait to bring it to my next Pot luck dinner!!!
YES love this one! Hope everyone else does at your potluck 🙂
Just made this and it is amazing! I added dried cherries because I live in MI and it’s cherry season! I will definitely be making this again and taking it to parties! Thank you!!!
Dried cherries sound delicious in here!! So glad you liked it 🙂
Great salad – very healthy and filling. The only thing I will try next time when I make it is to slightly steam the broccoli as I found them a bit tough on my digestive system.
Yes, steaming the broccoli a bit should help. Glad you enjoyed this one!
Hello! I’m making this salad for a party tomorrow. I’m about 24 hours out from serving it and wondered if I should dress it tonight or will my salad get soggy?
Hi Gayle! The salad stays very crunchy even the next day, so you can dress it the night before (or the morning of).
I made this salad for lunches this week. So delicious and easy to make!
Perfect for weekday lunches! Glad you enjoyed, Johanna.
This is genuinely one of the BEST recipes I’ve ever tried. Everything is perfect. The dressing is SO flavorful and didn’t need any modifications. I put the salad over mixed greens and topped with a little extra lemon juice. There’s no way to describe this dish other than FABULOUS.
I’m glad you love this one Rachel! Love the idea of serving over mixed greens, too.
This is the first time I’ve ever felt compelled to comment on a recipe. Here because a.) It’s great and b.) I made 2 modifications that I’d like to share!
I had an open container of plain nonfat yogurt to use up and also wanted a heavily dressed version of this without the added fat of extra tahini; added in 1/2 a cup to the dressing along with about 1/2 tbsp of sesame oil. Also diced up the remaining 1/2 of a green bell pepper in the fridge and threw it in.
This recipe is forgiving and adaptable, highly encourage people to make it their own. Thanks for the recipe, Monique!
Glad those swaps worked out for you! This one is perfect for customizing. Fav lunch!
Monique, this is yet another keeper savory recipe from you!! I love the combinations you come up with. This is delicious! I think it might become my go to salad that I take to potlucks. And I’m not one to bring the same thing, as I like to try new recipes, but this is that good!
I’m glad you found this one! Perfect for parties & potlucks (I meal prep it all the time, too).
The dried cranberries I find are usually sweetened with sugar. Is that what you used, or did you use unsweetened? TIA
Hi Francine! Dried cranberries are usually sweetened, but you can find unsweetened ones in the bulk section at Whole Foods or with certain brands like this one. I usually get mine from the bulk section or just use what I have on hand!
I’m so obsessed with this recipe – so quick and healthy. I make it at least once a week and perfect to bring to work. I do have a question about shelf life – I know garbanzo beans are typically best consumed within 3-4 days. Do you find that they’re still good after 5? I know you said it can last up to 5 days. Thanks for this awesome recipe!
We are not fond of curry, what could I use in its place
You could use the dressing in this broccoli salad!
I made this tonight, both my husband and I loved it!! Great flavor and texture!
However, I had to make an adjustment as I thought I had chickpeas but didn’t so I left those out. Would you have any idea how many calories would be in a serving without the chickpeas.
So happy to hear that! I don’t know the # of calories in a jar of chickpeas off of the top of my head, but if you check out out you can just subtract it from the total in the recipe.
Glad you enjoyed!!
Yum, I love chickpeas and broccoli! This salad looks absolutely phenomenal, Monique!
Thanks Cassie! You’ll love this one.
At first glance, this looks like a weird combination, but I love all things with curry, so I gave it a shot. It’s delicious! My husband swears up and down that he doesn’t like raw broccoli, but even he stated he could eat just this for a meal (we had it as a side with spaghetti squash and bolognese sauce). I had some broccoli I had to use up and I’ve seen this pop up on several occasions in my FB feed of the group. I’m hoping to bring this to a cook out this summer as an unusual but tasty side dish!
It’s the BEST! This salad is definitely a crowd pleaser and a great way to get lots of veggies in.
I just made this and omg….LIFE CHANGING!!! You guys, just try it. So effing good!!!!!!
YES one of my all-time favorites! Glad you loved it 🙂
Perfect for meal prep!
Hubby isn’t a broccoli fan, so my way of getting him to agree to try this recipe was to say “But its listed as Monique’s favorite recipe, which means it has to be great.” And he ended up really enjoying it! Only you would be able to create a recipe that would get my husband to like broccoli!
Amazing!! So happy to hear that Rebecca 🙂 truly one of my all-time favs.
This is such a delicious recipe. I’ve only ever used curry order when cooking, so I was a bit skeptical of using it in dressing. Wow was I wrong. This is such a stellar dish. I didn’t have enough broccoli, so I added some cauliflower and changed nothing else. Absolutely my new fave salad. Thank you for sharing your recipe.
Great idea with the cauliflower – I’ll have to try that next time! So happy you love this one, too 🙂
Incredible salad! I make this at least 2 times per month.
I lightly steam the broccoli (shouldn’t eat raw cruciferous vegs with hypothyroidism) and I skip the almonds and cranberries. I also double the amount of carrots. In truth, this salad is difficult to mess-up… I’ve even added jicama. It always turns out delish!
Perfect! Yes, this one is great for customizing. Glad you love it!
I’ve now made this three times. It is one of the few things my family can agree on–even my picky husband liked it. Twice I substituted roasted, salted peanuts for the almonds. Either way, it was amazingly delicious. This time I made twice the amount of sauce so I could have leftover for when I cook the rest the week. YUMMM>
I’ve now made this three times. It is one of the few things my family can agree on–even my picky husband liked it. Twice I substituted roasted, salted peanuts for the almonds. Either way, it was amazingly delicious. This time I made twice the amount of sauce so I could have leftover for when I cook the rest the week. YUMMM> I’ve started adding extra carrot and a little less garlic.
Delicious! I’m so glad your family loves this one, too. Perfect for customizing!
This salad is excellent. It has a wonderful mix of flavors and the chopped nature of it means you get a bit of everything in each bite. I like to add a little ground turkey sometimes for extra protein when I need it, but the salad by itself is really filling. The curry flavor gives it a little kick and the cranberries are a really nice sweet touch. When I couldn’t find tahini (we live in Thailand) we just made a vinegar dressing and it was also a delicious salad. Great stuff!
Absolutely! That’s what I love about this salad. I’m glad it was delicious with the vinegar dressing, too!
This is a great recipe. I substitute the almonds with pumpkin seeds – same great crunch without the allergy issue (my husband is allergic to nuts)
I used a store bought lemon juice rather than fresh and added 1/4 cup (we liked it a bit more zesty)
Perfect! Pumpkin seeds sound delicious 🙂
I have made this recipe twice — the first time following exactly (then adding a bit more sweetening to dressing)> Several folks who ate it (church potluck) do not like cilantro, but asked for the recipe to prepare with that one ingred. deleted. I made it second time with 1/2 the cilantro, and used honey — new batch of “tasters’ liked it 100%. It IS better the second day!
Perfect! So happy everyone enjoyed 🙂
I made this gluten free. Make sure your curry powder and cranberries are gf. Delicious! The whole family loved it!!
Great tip! So happy everyone loved it!
I was pleasantly surprised about how the salad tasted! Swapped out the carrot for shredded red cabbage. I enjoyed the raw, crisp, fresh taste with just a hint of warm spice!
Perfect! One of my fav lunches 🙂
This was incredible. My wife and I loved it, and will be a new staple for us. A few things i did: 1) Go ahead and double the recipe, you’ll eat more of this per serving than expected, 2) Roasted the broccoli (tossed in a small amount of olive oil) for about 5 minutes at 400 degrees, and 3) You may not need to double the sauce, depending on how saturated you want it. I doubled the sauce, and ended up using about 75% of the total sauce. Pour a little in at a time to your liking. Thanks for the recipe!
Perfect! And great tips – this one is great for customizing. Glad you both enjoyed!
So good! Makes excellent leftovers and easy to make beforehand. I am out of tahini so used almond butter (used a little extra water to thin) and had to improvise some curry powder but worked great.
Perfect! Glad you enjoyed!
Delicious! Doubled the curry powder and stirred into warmed tahini for blooming effect, used a fermented ginger for zing, and let chill for 2 hours before serving to allow curry flavors to meld better. Beautiful idea. May be a staple for us.
Perfect! Love it!
Wow! This is quite possibly the most delicious salad I have ever had! The texture is awesome and the flavours marry really well together!
Tasty recipe, excellent side for honey mustard chicken. I blanched the broccoli in boiling water for 1 minute and then placed in ice water bath and drained/patted dry. Extra step/time is worth it since it greatly improves taste, texture and digestion. I left out the cranberries because we are reducing the amount of sugar in meals and there was plenty of sweetness already in the chicken, however, I could see including them if this was to be your main dish or you were going to eat a protein or other side without sugar. Next time I will add an extra clove of garlic in the dressing and use finely diced red onion instead of green onion as this salad can definitely stand up to the stronger flavor. We can’t wait to eat the leftovers!
Perfect! Glad you enjoyed (and sounds delicious with honey mustard chicken!)
I feel so healthy after eating this delicious salad! Next time I will try it with raisins instead of cranberries. Also, keeping the broccoli pieces very small is key, so thank you for highlighting that in the recipe!
It’s so refreshing! And raisins sound delicious in here 🙂
DELICIOUS curry flavor! Who would think broccoli could taste this good 🙃 I am not a raw broccoli fan so blanched the broccoli by one min in boiling water then into a ice water. I also didn’t have tahini (ugh) so used Greek yogurt with a tiny bit of mayo added and it all tasted great! Next time I have tahini I’ll be sure to do it right and make sure the recipe really shines!
This one’s great for customizing! Glad you enjoyed 🙂
I’ve made this a few times and I love it – can I ask with your nutritional values, are they listed per serving or for the whole dish?
I’m so glad! The nutrition is per serving 🙂
I despise cilantro. Is parsley good with this?
Yes that will work!
Unbelievably delicious! And easy! Had no clue what to do with all the broccoli in my fridge so wanted to try something new. I am not really a fan of raw broccoli but this salad has changed my mind!
Amazing! Glad you gave this one a try!
Wow! I love this salad! I may have used too much broccoli compared to the other ingredients but it’s ok because I love broccoli. It might be helpful to give an approximate amount for example, 2 cups of chopped broccoli instead of one head. I really could have used more of the delicious dressing since I had so much broccoli. Oh, did I mention that the dressing is delicious? I can’t wait to try the other salads on your blog. Thank you!
Yes, great tip! Glad you loved this one and hope you keep finding more here!
This salad was vibrant and fresh! The dressing was an unexpectedly delicious combination of flavors.
Absolutely! Perfect lunch 🙂
Just like the recipe says, super easy and fast. I really love the taste and texture. I thinned the dressing with a little oat milk. And it makes a lot. I shared with my grown kids and they love it too. I’m going to try the other recipes.
So happy you guys are all loving it, Laurie!
This was delicious! My whole family loved it. It was even better the next day for leftovers.
Yay!! So glad you enjoyed it, Neeley. And yes, totally agree that the flavors get even better as it sits!
Wow! Such a fun flavor combination!! Just made it for lunch and put the rest info containers as meal prep for the week. I’ll add the almonds as I eat each one. Made exactly as written and it’s perfect. Fabulous dressing! Definitely making this again.
Isn’t it the best?! So happy you tried and loved it, Julie 🙂
I made this salad for a birthday BBQ. It was such a hit! I doubled the recipe and there was some leftovers and it tastes even better the next day! You can tell so much thought and care goes into each and every recipe. I will definitely be making this again as my husband and I eat mostly plant based. Thank you!!
This salad is everything. Already made it 3 times this summer. So delicious!
I love this recipe! The flavors from the curry and ginger along with the crunch from the broccoli and all the other veggies, amazing and refreshing:)
This recipe has solved my lunch problem!!! I am the worst when it comes to eating/making lunch. I made this yesterday and I’m so glad to have it for the whole week. I didn’t have everything to make the recipe exactly as is… like the almonds, cilantro, and craisins but I added in some purple cabbage and sprinkle on fresh blueberries when it’s time to eat! I had it yesterday with some chopped-up spinach… today I might throw it in a Siete wrap!
This is absolutely delicious. I used peanut butter in place of tahini and it’s so good,
Nice!! Great idea to use peanut butter. Happy you’re enjoying it 🙂
Yummm!!! I added a little extra water to the dressing to thin it out more.
Yummo!! Just made for my work lunches . . . Your right about the dressing . . . delicious!! 😋Smells like satay 👌 Would be great with chicken added also. . . Thank U 🙏
Thank you so much for sharing this amazing recipe! It was so delicious. I really needed a change from the regular salad I ate every day. I will definitely make this many times. And I can’t wait to try out all your other salad recipes!
This is so vibrant and bright tasting!
I cannot wait to eat it tomorrow and see how the flavors have developed!
my new favorite salad. the dressing is delicious and i used the recommendation to toast the almonds and then mix maple syrup, salt, and cayenne.
Have made this salad twice now; once with your “Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce”, and once with Bolognese Lentil Pasta. Both were delicious! Love it!
Have made this salad twice now; once with your “Ultimate Vegan Black Bean Burger with Tahini Garlic Sauce”, and once with a Bolognese Lentil Pasta. Both were delicious! Love it!
I’m so happy you love it, Elizabeth! Thank you 🙂
Really good. Exactly what I wanted. The tahini is a creamy dream in this and the cranberries are a perfect sweet addition to the salad. I made it exactly as the recipe stated. Healthy lunch to make for week lunches.
Yay, so glad you loved it!!
Looks delicious! If I’m making it for a potluck, should I wait to add the dressing until right before I leave? Or should I add it earlier to allow the dressing to infuse into the salad? I just don’t want it to get too soggy. Thanks !
Hi, Grace! I’d definitely put the dressing on ahead of time so it can soak up all those delicious flavors 🙂
This is a delicious salad! I make it on the reg. Know this, however: it does not come together as quickly as indicated. There’s a lot of labor in chopping the vegetables. Also, it’s a scant sauce for multiple cups vegetables. Be that as it may— it’s super easy to tweak. A great way to get more cruciferous and fiber into our diets! 🤓Thank you!!!
Glad it was worth the effort! And good to know about the dressing amount. Feel free to double it!
I love this recipe! I made this last week for my lunches at work, and it was a hit. My daughter loved it too. I made a double batch to last several days. I did add a splash of apple cider vinegar for a bit more tang in the dressing. Thanks for a great recipe!
Made this yummy salad for a family get together. Left out the chickpeas since some family members don’t like them. Would double the dresser by next time around. So good!
Good to know about the dressing amount! Great idea to double it. Happy you loved it!
This sauce is so, so good. I mixed up the veggies I used and I added some ground turkey, which I cooked with some ginger, garlic, Tamari, and gochujang. Will definitely make again.
This salad is amazing!! It’s the first dish my mind goes to when we get fresh broccoli, and I get so excited for it! The flavors are delicious and so satisfying. Thank you!
Excellent as a main dish o side, very hearty and so so flavorful.
Yay! Happy to hear it came out great 🙂
This was delicious! Just whipped it together for my lunch and couldn’t stop eating it! Sharing with my friends (not just the vegan ones). 🙂
Your recipes look delicious. I look forward to trying them.
Each persons palate is different. In my opinion, the recipe was a good basic framework, but needed a lot of tweaking. I omitted the water, but added 4 times the amount of lemon juice, and at least three or four times the amount of curry powder. With those tweaks, plus letting the salad sit overnight, so that the flavors developed and soaked into the vegetables, I would give the recipe four plus stars.
Appreciate your feedback – everyone is certainly very different when it comes to flavor preferences. Glad you were able to make it work for you.