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
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
- 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.
