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Vegan Curry Broccoli Chickpea Salad Recipe

Vegan Curried Broccoli Chickpea Salad

Enjoy this Vegan Curried Broccoli Chickpea Salad Recipe packed with protein and flavor, perfect for a healthy meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head broccoli very finely chopped
  • 1 cup shredded carrots
  • 1 can (15 ounce) chickpeas rinsed and drained
  • 1/2 cup toasted sliced almonds
  • 1/2 cup dried cranberries
  • 1 bunch green onions chopped
  • 3/4 cup fresh cilantro chopped
  • 1/4 cup tahini
  • 1/2 large lemon juiced
  • 3-5 tablespoons warm water
  • 1 clove garlic finely minced
  • 1-2 teaspoons pure maple syrup
  • 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

Equipment

  • Large bowl
  • Small bowl
  • whisk

Method
 

  1. In a large bowl, combine the broccoli, carrots, chickpeas, almonds, cranberries, green onions, and cilantro. Mix gently to distribute ingredients evenly.
  2. In a small bowl, whisk together tahini, lemon juice, warm water, garlic, maple syrup, curry powder, ginger, turmeric, salt, and black pepper until smooth and creamy.
  3. Drizzle the prepared dressing over the salad ingredients. Toss thoroughly to coat all components evenly with the dressing.
  4. Sprinkle additional almonds on top and toss a few more times. Serve immediately with an optional fresh squeeze of lemon or refrigerate for up to 5 days.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 28gProtein: 7gFat: 12g

Notes

This salad is perfect for meal prep, as it lasts up to five days in the fridge. Enjoy cold for the best experience.

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