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
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: 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
