There is something truly magical about this Vegan Curried Broccoli Chickpea Salad Recipe that makes it an absolute favorite in my kitchen. Imagine crisp broccoli mingling with tender chickpeas, all dressed in a silky, vibrant curry tahini sauce that brings warmth and subtle sweetness to every bite. This salad is not just a feast for your taste buds, but a colorful, nutrient-packed bowl that’s perfect for a quick lunch, a side for dinner, or even a picnic treat. With its blend of textures and flavors—creamy, crunchy, tangy, and sweet—it’s an easy and stunning dish you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Vegan Curried Broccoli Chickpea Salad Recipe lies in its simplicity and how each ingredient plays a vital role. From the satisfying crunch of freshly chopped broccoli to the burst of sweetness from dried cranberries, every addition contributes unique flavor, texture, and color, making the salad as lively as it is delicious.
- Broccoli (1 head, finely chopped): Provides a crisp, fresh base full of fiber and nutrients.
- Shredded carrots (1 cup): Adds natural sweetness and vibrant orange color for visual appeal.
- Chickpeas (1 can, rinsed and drained): The hearty protein that makes the salad filling and satisfying.
- Toasted sliced almonds (1/2 cup): Delivers a delightful crunch and a nutty aroma.
- Dried cranberries (1/2 cup): Introduces a tart-sweet pop that contrasts beautifully with savory flavors.
- Green onions (1 bunch, chopped): Offers a mild onion bite that brightens the salad.
- Fresh cilantro (3/4 cup, chopped): Provides an herbal freshness that ties all the ingredients together.
- Tahini (1/4 cup): Supplies a creamy, rich base for the curry dressing.
- Fresh lemon juice (1/2 large lemon): Adds zesty brightness and balances the richness of tahini.
- Warm water (3-5 tablespoons): Used to thin the dressing to the perfect consistency.
- Garlic (1 clove, finely minced): Infuses a subtle pungency to deepen flavor.
- Pure maple syrup (1-2 teaspoons): Sweetens the dressing naturally without overpowering.
- Yellow curry powder (1 teaspoon): The star spice that brings warmth and a hint of earthiness.
- Freshly grated ginger (1/2 tablespoon): Adds a zingy touch of brightness and spice.
- Ground turmeric (1/2 teaspoon): Contributes golden color and subtle health benefits.
- Salt (1/2 teaspoon): Enhances all the flavors perfectly.
- Freshly ground black pepper (to taste): Provides a mild heat and complexity.
How to Make Vegan Curried Broccoli Chickpea Salad Recipe
Step 1: Mix the Salad Base
Begin by placing the finely chopped broccoli, shredded carrots, chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro into a large mixing bowl. Gently toss everything together to distribute all those vibrant colors and textures evenly. This step sets the foundation for the salad’s perfect balance of crispness, creaminess, and sweetness.
Step 2: Whisk the Curry Tahini Dressing
In a small bowl, combine the tahini, fresh lemon juice, and warm water. Start with 3 tablespoons of water and adjust to reach a creamy yet pourable consistency. Then add minced garlic, pure maple syrup, yellow curry powder, freshly grated ginger, turmeric, salt, and freshly ground black pepper. Whisk everything until smooth and glossy—this dressing is the luscious, flavorful heart of the Vegan Curried Broccoli Chickpea Salad Recipe.
Step 3: Combine Salad and Dressing
Pour the dressing over your mixed vegetables and chickpeas. Using salad tongs or two large spoons, toss thoroughly to ensure every piece is coated with that lovely curry tahini goodness. Sprinkle some extra toasted almonds on top for a final crunchy flourish, and toss again just a couple of times. This step guarantees every bite bursts with flavor and texture.
Step 4: Serve or Chill
This salad can be enjoyed immediately, especially with an optional squeeze of fresh lemon for an extra zing. Alternatively, it’s fantastic chilled and can rest in the fridge for up to five days. This makes the Vegan Curried Broccoli Chickpea Salad Recipe an ideal make-ahead option that tastes even better the next day as the flavors meld.
How to Serve Vegan Curried Broccoli Chickpea Salad Recipe
Garnishes
For garnishes, I love adding a sprinkle of extra toasted almonds for crunch and some fresh cilantro leaves for that herbaceous pop. A final drizzle of lemon juice brightens everything beautifully. If you want a little heat, a dash of red pepper flakes can be a fun touch without overpowering the salad’s flavors.
Side Dishes
This salad pairs brilliantly with warm, fluffy quinoa or couscous, making a satisfying main course. It’s also a great companion to grilled flatbread or pita for a light, balanced meal. For a heartier option, serve alongside roasted veggies or your favorite vegan protein like tempeh or tofu.
Creative Ways to Present
Feeling festive? Serve the Vegan Curried Broccoli Chickpea Salad Recipe in individual mason jars for a grab-and-go lunch. You can also use it as a vibrant topping over greens or sandwich it in a whole grain wrap with extra crunchy veggies. The versatility is endless, and it always looks gorgeous plated in a colorful bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator where it will keep fresh and flavorful for up to five days. The dressing beautifully soaks into the broccoli and chickpeas, making the salad even more delicious over time.
Freezing
This particular salad is best enjoyed fresh and does not freeze well because the raw broccoli and dressing can become watery or lose their texture after thawing. Instead, focus on making small batches that you can enjoy over several days.
Reheating
Since this is a cold salad, reheating is not necessary. If you prefer, you can bring it to room temperature by letting it sit out for 15 minutes, but the crisp textures and flavors shine brightest when enjoyed chilled or slightly cool.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli works best for maintaining that signature crunch in this Vegan Curried Broccoli Chickpea Salad Recipe. Frozen broccoli tends to be softer and more waterlogged after thawing, which can change the texture quite a bit.
Is this salad spicy?
The salad has a gentle warmth from the curry powder and ginger but is not spicy hot. You can easily adjust the heat level by adding a pinch of cayenne pepper or red pepper flakes if you like a bit more kick.
Can I substitute the tahini in the dressing?
If you’re not a fan of tahini or don’t have it on hand, you can try using almond butter or sunflower seed butter. These will change the flavor slightly but will keep the dressing creamy and delicious.
How long does it take to prepare this salad?
Preparation is a breeze and takes about 20 minutes, mostly chopping and whisking. Since there’s no cooking involved, it’s perfect for a quick, wholesome meal.
Is this recipe gluten-free?
Yes! All the ingredients in this Vegan Curried Broccoli Chickpea Salad Recipe are naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Final Thoughts
If you’re looking to add a burst of flavor, color, and wholesome goodness to your meal rotation, I wholeheartedly recommend trying this Vegan Curried Broccoli Chickpea Salad Recipe. It’s easy to prepare, wildly versatile, and unbelievably tasty. Whether for a simple lunch or an impressive side dish, this salad will quickly become a cherished favorite in your kitchen too!
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Vegan Curried Broccoli Chickpea Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, Fusion
- Diet: Vegan
Description
This Vegan Curried Broccoli Chickpea Salad is a vibrant, nutrient-packed dish combining finely chopped broccoli, chickpeas, almonds, and cranberries tossed in a flavorful tahini-based curried dressing. Perfect as a light lunch or a side dish, it offers a delightful mix of textures and a mildly spiced, tangy flavor.
Ingredients
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
- ¾ 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
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the Salad Ingredients: In a large mixing bowl, combine the very finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted almonds, dried cranberries, chopped green onions, and fresh cilantro. Toss gently to mix all the salad ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the tahini, freshly squeezed lemon juice, warm water (start with 3 tablespoons and add more to reach desired consistency), finely minced garlic, pure maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper. Whisk until smooth and well combined.
- Combine Dressing and Salad: Immediately pour the prepared dressing over the mixed salad ingredients in the large bowl. Use salad tongs or two large spoons to toss the salad thoroughly, ensuring the dressing coats all components evenly. Sprinkle extra almonds on top and toss a few more times for added crunch.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for brightness. Alternatively, refrigerate the salad for later use; it will keep well for up to 5 days when stored in an airtight container.
Notes
- For a nuttier flavor, toast the sliced almonds lightly before adding them to the salad.
- You can adjust the amount of water in the dressing to achieve your preferred consistency.
- This salad can be made a few hours ahead to allow the flavors to meld or served immediately for a crunchier texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Feel free to swap dried cranberries for raisins or chopped dried apricots for a different fruity note.
