In a large bowl, combine the finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted sliced almonds, dried cranberries, chopped green onions, and chopped fresh cilantro. Mix gently to distribute ingredients evenly.

In a small bowl, whisk together tahini, freshly squeezed lemon juice, warm water, finely minced garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper until smooth and creamy.

Immediately drizzle the prepared dressing over the salad ingredients. Toss thoroughly to coat all the salad components evenly with the dressing.

Sprinkle additional almonds on top for extra crunch and toss a few more times. Serve the salad immediately with an optional fresh squeeze of lemon or refrigerate for up to 5 days.