Name: Vegan Curried Broccoli Chickpea Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vegan
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; 3/4 cup chopped fresh cilantro; 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

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If you’re on the hunt for a salad that’s packed with vibrant flavors, wholesome ingredients, and a little twist of spice, the Vegan Curried Broccoli Chickpea Salad Recipe will quickly become your go-to. I first stumbled upon this salad on a chilly afternoon when I wanted something bright, nourishing, and easy to whip up. The combination of crunchy broccoli, tender chickpeas, and that creamy curried tahini dressing really hits all the right notes – it’s refreshing, filling, and just a little unexpected in the best way.

What makes this Vegan Curried Broccoli Chickpea Salad Recipe truly special is how versatile it is—perfect for a quick lunch, a picnic dish, or a colorful side at dinner parties. Plus, since it’s totally plant-based and gluten-free, it covers all sorts of diets. I love making a big batch because the flavors deepen over time, making leftovers even better. Trust me, once you try it, you’ll want to keep this recipe in your rotation just like I do.

Ingredients You’ll Need

The magic of this salad lies in its fresh, crunchy veggies combined with rich, warming spices and creamy dressing. Every component plays together beautifully, so I always recommend fresh produce and quality pantry staples for the best flavor and texture.

Broccoli: Go for a firm head with tight florets. Finely chopping it helps the flavors mingle better in the salad.
Shredded carrots: Adds a subtle sweetness and bright color, plus a nice crunch.
Chickpeas: Use canned for convenience but rinse well to reduce sodium and add freshness.
Toasted sliced almonds: Toasting brings out their nuttiness—don’t skip this step!
Dried cranberries: Their tart sweetness contrasts perfectly with the curry spices.
Green onions: Adds a mild onion flavor that’s less overpowering than raw onions.
Fresh cilantro: For a fresh, herby brightness that lifts the whole salad.
Tahini: This creamy sesame paste is the base of the dressing and adds richness.
Lemon juice: For that citrus zing which balances the richness.
Warm water: Thins the dressing to the perfect consistency.
Garlic: Freshly minced garlic adds a punch of flavor, so don’t use pre-minced if you can help it.
Pure maple syrup: Just a touch to tone down the savory spices and add depth.
Yellow curry powder: The star spice that gives this salad its signature flavor.
Freshly grated ginger: Adds warm, zesty notes that complement the curry beautifully.
Ground turmeric: Brings a subtle earthiness and vibrant color.
Salt and freshly ground black pepper: To season perfectly and enhance all the flavors.

Variations

I love mixing things up with this Vegan Curried Broccoli Chickpea Salad Recipe depending on what I have on hand or the season. It’s a flexible recipe that welcomes your creative tweaks—don’t be shy to personalize it!

Add diced apple or pear: I’ve tried this and loved how it adds a juicy sweetness and extra crunch that contrasts nicely with the curry.
Swap almonds for walnuts or pecans: Either gives a different nutty flavor and texture—try what you prefer or need based on allergies.
Make it more filling with quinoa or brown rice: A great idea if you want to turn the salad into a hearty main dish.
Adjust the curry powder intensity: If you’re new to curry spices, start with less and build up as you get comfortable with the flavors.
Add a pinch of chili flakes or fresh jalapeño: For those like me who enjoy a bit of heat in their dishes.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Prep Your Veggies and Chickpeas

Start by finely chopping the broccoli so each bite is crisp but easy to chew. Shred your carrots—if you don’t have a grater, thinly slicing works too. Rinse and drain the chickpeas thoroughly to remove that canny taste, then set them aside. Chopping the green onions and cilantro last keeps them fresh and vibrant for the salad.

Step 2: Toast Your Almonds

In a dry skillet over medium heat, toast the sliced almonds until they’re golden and fragrant—this usually takes about 3-5 minutes. Stir frequently to prevent burning. Toasting is worth the little extra effort because it intensifies their flavor and adds that perfect crunch to the salad.

Step 3: Whip Up the Curried Tahini Dressing

In a small bowl, combine tahini, lemon juice, minced garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and pepper. Add 3 tablespoons of warm water to start, and whisk until smooth. If the dressing feels too thick, gradually add the remaining water until it reaches a creamy, pourable consistency. Taste and tweak seasoning here—you can add more maple syrup, lemon, or curry powder depending on what you like.

Step 4: Toss Everything Together

In a large bowl, combine the chopped broccoli, shredded carrots, chickpeas, toasted almonds, dried cranberries, green onions, and cilantro. Pour the dressing over and toss everything thoroughly to coat each ingredient with those luscious curried flavors. I like to let it sit for about 10-15 minutes before serving so the broccoli softens just a little and the flavors marry beautifully.

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

The image shows a set of ingredients arranged on a white marbled surface with various white and clear bowls. In the top left corner is a white bowl full of bright green broccoli florets with soft textures. To its right is a small clear bowl filled with thin, shredded orange carrots. Below the broccoli, there is a clear bowl of chopped green onions showing small green rings. Next to it on the right is a white small bowl with a light beige creamy sauce. Below this is a small white pouring jug with yellow olive oil. To the right of the oil is a white bowl holding a mix of whole and sliced almonds in light brown shades. Near the bottom left is a clear bowl filled with glossy dark red dried cranberries, and at the bottom right of the image lies half of a fresh lemon with bright yellow skin and a detailed juicy interior. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically finish this salad with an extra sprinkle of toasted almonds and a handful of fresh cilantro leaves for color and freshness. Sometimes, a light drizzle of extra lemon juice brightens things up just before serving. For crunch lovers, adding a few toasted pumpkin seeds works wonders too.

Side Dishes

This salad shines as a side to grilled veggies, warm flatbreads, or even spicy lentil soups. It balances heavier dishes nicely with its fresh textures and zingy flavors. On busy days, I often pair it with simple roasted sweet potatoes for a complete meal.

Creative Ways to Present

For dinner parties or potlucks, I like to serve this salad in hollowed-out bell peppers or a beautiful large lettuce leaf boat—it makes the presentation extra special without much fuss. You could also layer it in clear glass jars for colorful, portable lunches or picnics.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and honestly, this salad tastes even better the next day as the flavors deepen and mingle. Just give it a quick stir before serving, and if it thickened too much, you can always loosen it with a little more warm water or a splash of lemon juice.

Freezing

Since the salad has fresh ingredients and a tahini-based dressing, freezing isn’t ideal—it can change textures and flavor. I recommend making just enough for a few days or doubling the dry ingredients and mixing fresh dressing when you’re ready to eat.

Reheating

This salad is best enjoyed chilled or at room temperature, so it doesn’t need reheating. However, if you’ve added grains like quinoa or rice, feel free to warm just those separately and then toss with the salad for a cozy meal.

FAQs

Can I use frozen broccoli instead of fresh in this Vegan Curried Broccoli Chickpea Salad Recipe?

While fresh broccoli offers the best crunch and flavor for this salad, you can use thawed frozen broccoli if needed. Just make sure to drain off any excess moisture well, and pat dry to prevent the salad from becoming soggy.
Is this Vegan Curried Broccoli Chickpea Salad Recipe suitable for meal prep?

Absolutely! This salad keeps well in the fridge for up to 3 days, making it a perfect make-ahead meal or lunch option. The flavors improve as they meld, but be sure to store it in an airtight container to keep everything fresh.
Can I substitute the tahini in the dressing?

If you don’t have tahini, you might try almond butter or sunflower seed butter for a similar creamy texture, though the flavor will shift slightly. Just start with less and adjust the seasoning accordingly.
How spicy is the Vegan Curried Broccoli Chickpea Salad Recipe?

The curry powder provides warmth and depth without being hot or spicy. If you want more heat, you can always add chili flakes or diced fresh chili, but the original recipe is mild enough for those sensitive to spice.
Can I make this salad oil-free?

Yes! This recipe is naturally oil-free since the creamy texture comes from tahini. Just be sure to toast the almonds without oil and you’re good to go.

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe has become one of my absolute favorites—not just because it’s delicious and healthy, but because it’s so simple to prepare and endlessly adaptable. I hope you find it as comforting and joyful to eat as I do. Give it a try, and don’t be surprised if it shows up on your weekly menu again and again—it’s the kind of recipe that feels like a warm hug in a bowl. Happy cooking!

Vegan Curried Broccoli Chickpea Salad Recipe