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!
Servings 4 servings
Calories 434cal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 434cal | Carbohydrates: 56.4g | Protein: 15.8g | Fat: 17.7g | Fiber: 14.9g | Sugar: 15.6g