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Vegan Curried Broccoli Chickpea Salad Recipe

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4.2 from 57 reviews

This Vegan Curried Broccoli Chickpea Salad is a vibrant, nutritious dish that combines finely chopped broccoli, shredded carrots, chickpeas, and crunchy toasted almonds with a flavorful curried tahini dressing. Perfect as a light lunch or a refreshing side, this salad offers a delightful mix of textures and a unique blend of aromatic spices, all while being completely plant-based and gluten-free.

Ingredients

For the Salad:

  • 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
  • 3/4 cup chopped fresh cilantro

For the Dressing:

  • 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
  • 1/2 tablespoon freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Salad Ingredients: Finely chop the head of broccoli until it reaches a small, rice-like texture. Shred the carrots and chop the green onions and cilantro. Rinse and drain the canned chickpeas thoroughly to remove any excess liquid.
  2. Make the Dressing: In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper. Add 3 to 5 tablespoons of warm water gradually, stirring continuously until the dressing reaches a smooth and pourable consistency. Sweeten with 1 to 2 teaspoons of pure maple syrup according to your taste preference.
  3. Combine Salad Components: In a large mixing bowl, combine the chopped broccoli, shredded carrots, chickpeas, toasted sliced almonds, dried cranberries, chopped green onions, and fresh cilantro. Pour the prepared curry dressing over the salad ingredients.
  4. Toss the Salad: Gently toss all ingredients together until every component is evenly coated with the flavorful dressing, ensuring the flavors meld well.
  5. Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the dressing to infuse. Serve chilled or at room temperature as a satisfying vegan main or a vibrant side dish.

Notes

  • For added texture, you may substitute almonds with walnuts or pecans.
  • Adjust the maple syrup quantity in the dressing to balance the tartness of the lemon and spiciness of the curry powder.
  • This salad keeps well in the refrigerator for up to 3 days, making it a great make-ahead option.
  • Feel free to add a pinch of cayenne pepper for extra heat if desired.
  • Ensure broccoli is finely chopped for the best texture that blends well with the dressing.

Find it online: https://recipethrive.com/vegan-curried-broccoli-chickpea-salad-recipe/