If you’re on the hunt for a vibrant, fresh, and super satisfying salad that also packs a punch of flavor, this Vegan Curried Broccoli Chickpea Salad Recipe is absolutely what you want. It’s one of those dishes that I keep coming back to because it feels light but nourishing, colorful but simple—and the curry-spiced tahini dressing? Game changer. Stick around, and I’ll walk you through every little detail so you can nail it too.
Why You’ll Love This Recipe
- Bursting with Flavor: The curry powder combined with tahini and fresh ginger creates an unforgettable dressing that coats every bite.
- Super Versatile: Whether as a light lunch, side dish, or party salad, it fits the bill and keeps well in the fridge.
- Nutrient-Packed: With broccoli, chickpeas, and fresh herbs, you’re getting fiber, protein, and vibrant plant goodness.
- Easy Prep: No fancy techniques here—just chopping, whisking, and tossing—perfect for busy weekdays.
Ingredients You’ll Need
The beauty of this Vegan Curried Broccoli Chickpea Salad Recipe is how the ingredients work harmoniously to deliver crunch, sweetness, and a spicy warmth all at once. When you’re shopping, look for fresh broccoli with tight florets and firm stems, and don’t skip the fresh cilantro—it lifts the whole salad.
- Broccoli: Choose fresh heads, and finely chop them for that perfect crunch and texture.
- Shredded carrots: Adds natural sweetness and a pop of bright color.
- Chickpeas: Canned works great—just rinse well to keep things light and fresh.
- Toasted sliced almonds: Toasting them brings out their flavor and adds a satisfying nutty crunch.
- Dried cranberries: The tartness balances the curry and adds a hint of chewiness.
- Green onions: Their mild onion flavor adds a nice bite without overpowering.
- Fresh cilantro: I find this herb makes the salad feel vibrant and fresh—so don’t skimp!
- Tahini: This sesame paste is the creamy base for the dressing and brings richness.
- Lemon juice: Brightens and balances all the flavors perfectly.
- Warm water: Just enough to thin the dressing to a pourable consistency.
- Garlic: Adds savory depth; finely mince to avoid sharp bites.
- Pure maple syrup: Sweetens gently and rounds out the spice.
- Yellow curry powder: The star spice that gives this salad its unique flavor profile.
- Freshly grated ginger: Punctuates with warmth and zest.
- Ground turmeric: A subtle earthy undertone and beautiful color.
- Salt & freshly ground black pepper: Essential seasonings to enhance all the components.
Variations
I love how flexible this Vegan Curried Broccoli Chickpea Salad Recipe is. Feel free to make it your own based on what you have on hand or what your family prefers—after all, that’s the joy of cooking, right?
- Add Some Heat: I often toss in a pinch of cayenne or some chopped fresh chili for a spicy kick that wakes up the whole salad.
- Swap Nuts: Instead of sliced almonds, sometimes I use chopped walnuts or pecans for a different crunch and flavor profile.
- Seasonal Greens: In cooler months, I like adding shredded kale or spinach alongside the broccoli for extra greens.
- Make it a Wrap: I’ve wrapped this salad in collard greens or pita pockets for a quick lunch on the go.
How to Make Vegan Curried Broccoli Chickpea Salad Recipe
Step 1: Chop and Assemble the Veggies
Start by finely chopping your broccoli—this crunch factor is what makes this salad stand out. I like to use a sharp knife and take my time to get it nice and small, almost like couscous texture. Then, shred the carrots, chop green onions, and cilantro, and drain those chickpeas well to avoid extra moisture. Toss everything into your biggest bowl so you have plenty of room to mix later.
Step 2: Toast Your Almonds (Don’t Skip This!)
Toast the sliced almonds in a dry skillet over medium heat. Keep stirring every 30 seconds or so, watching carefully to get a beautiful golden brown without burning. This step really lifts the flavor and adds that irresistible nutty crunch I love. If you’re making this ahead, you can toast almonds a day or two in advance without any issues.
Step 3: Whisk Together the Curry Tahini Dressing
Get a small bowl and whisk tahini, lemon juice, minced garlic, maple syrup, yellow curry powder, freshly grated ginger, turmeric, salt, and pepper with warm water. The water helps thin the dressing to the perfect consistency to coat everything evenly. I usually add the water bit by bit until it feels just right—not too runny, but easy to drizzle.
Step 4: Combine and Toss
Immediately pour your beautifully spiced dressing over the chopped veggies and chickpeas. Toss everything gently but thoroughly—I love seeing every piece shine with that creamy curry dressing. Then sprinkle your toasted almonds on top and toss again for extra nutty goodness. You can serve right away or let it chill in the fridge for a few hours to let the flavor meld even deeper.
Pro Tips for Making Vegan Curried Broccoli Chickpea Salad Recipe
- Chop Fine for Crunch: The key is finely chopping your broccoli so it’s tender enough to eat raw without being mushy—small sizes make it easier to enjoy.
- Balance Your Dressing: Start with less water and add gradually when whisking the dressing; you want it thick enough to cling but not so thick it clumps.
- Toast Almonds Just Right: Almonds can burn quickly, so keep your heat moderate and stir often; that nutty aroma is your cue that they’re done.
- Make It Ahead: Store the salad without dressing for a day or two if you like, then add the dressing and nuts just before serving to keep everything crisp.
How to Serve Vegan Curried Broccoli Chickpea Salad Recipe
Garnishes
I often finish this salad with a sprinkle of extra toasted almonds on top for crunch and a few sprigs of fresh cilantro for that bright herbal touch. Sometimes, I add a wedge of lemon on the side so guests can squeeze in a bit of extra zest right before diving in. If I’m feeling fancy, a pinch of toasted sesame seeds also amps up the texture.
Side Dishes
This salad pairs beautifully with warm flatbreads, like naan or pita, or alongside a bowl of fragrant basmati rice. My family loves it as part of a picnic spread with lentil soups or grilled veggies. Honestly, it’s so packed with flavor and texture it can even stand alone as a light yet fulfilling meal.
Creative Ways to Present
For special occasions, I love serving this Vegan Curried Broccoli Chickpea Salad Recipe in mason jars layered with greens and the salad, turning it into a grab-and-go lunch that looks delightful. Another idea is to serve it stuffed inside avocado halves or roasted sweet potatoes for an elegant, nutrient-dense meal presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find the salad stays fresh and crunchy for up to 5 days. To keep that perfect texture, I recommend adding the toasted almonds just before serving rather than mixing them in right away if you plan to keep portions for a few days.
Freezing
Because of the fresh veggies and tahini dressing, I don’t usually freeze this salad. The texture of broccoli and greens changes when frozen, and the dressing may separate. But if you want to prep components ahead, you can freeze cooked chickpeas or make the dressing in advance and thaw it gently when ready to serve.
Reheating
This salad shines best cold or at room temperature. If you have leftovers, just let it sit out for 15 minutes after the fridge before serving to bring back some softness and flavor. I don’t recommend reheating because it changes the texture and fresh vibe of the dish.
FAQs
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Can I make this Vegan Curried Broccoli Chickpea Salad Recipe nut-free?
Absolutely! You can skip the toasted almonds or substitute with seeds such as pumpkin or sunflower seeds, which still provide a great crunch and nutty flavor without the allergen risk.
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Is this salad good for meal prep?
Yes, it’s fantastic for meal prep! Just keep the dressing separate if possible and add it just before eating, or toss for the day if you prefer the flavors to meld. The salad keeps well for several days in an airtight container.
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Can I use frozen broccoli in this recipe?
I recommend using fresh broccoli for the best texture and flavor since frozen broccoli tends to be softer and watery after thawing, which changes the crunch essential to this salad.
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What can I substitute for tahini in the dressing?
If you don’t have tahini, you can try smooth almond butter or sunflower seed butter to keep the creamy texture, though the flavor will vary slightly. You might want to adjust seasoning a bit to balance it out.
Final Thoughts
I honestly can’t get enough of this Vegan Curried Broccoli Chickpea Salad Recipe. It’s become my go-to when I want something quick but impressive, full of flavor yet clean and wholesome. I remember the first time I shared it with friends—they couldn’t stop asking for the recipe, which always feels like a win! I’m excited for you to try it out and tweak it to your taste because, trust me, once you make it, this salad will find its way onto your regular rotation 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 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This vibrant Vegan Curried Broccoli Chickpea Salad is a refreshing and nutrient-packed dish combining finely chopped broccoli, crunchy almonds, sweet cranberries, and a flavorful curried tahini dressing. It’s perfect as a light lunch or a side salad and can be made ahead for convenience.
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: 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.
- Dress the 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 parties, this recipe can serve around 6 people instead of 4 since it’s a salad, and portion sizes may vary.
- To toast almonds: Place sliced almonds in a dry pan over medium heat. Stir every 30 seconds with a spatula to ensure even toasting. Remove once golden brown, about 5 minutes total. Reduce heat if the pan starts to smoke to avoid burning.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
