Description
This Vegan Curried Broccoli Chickpea Salad is a vibrant and nutritious dish combining finely chopped broccoli, shredded carrots, chickpeas, and toasted almonds with a flavorful, creamy tahini-based curry dressing. The salad is enhanced with fresh cilantro, green onions, dried cranberries, and warming spices like turmeric and ginger, creating a perfect balance of textures and flavors ideal for a wholesome lunch or light dinner.
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
- 3/4 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
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Finely chop the broccoli into very small pieces to ensure tender texture and easier blending with the rest of the salad ingredients. Shred the carrots and chop the green onions and fresh cilantro, setting them aside for assembly.
- Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and allow to cool.
- Make the dressing: In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, yellow curry powder, grated ginger, ground turmeric, salt, and freshly ground black pepper. Slowly add warm water, 3 tablespoons at first, whisking until smooth. Adjust the consistency using up to 5 tablespoons of warm water if the dressing is too thick. Sweeten with 1 to 2 teaspoons of pure maple syrup to taste.
- Combine the salad: In a large mixing bowl, add the finely chopped broccoli, shredded carrots, rinsed chickpeas, toasted almonds, dried cranberries, chopped green onions, and cilantro. Pour the prepared curry tahini dressing over the salad and toss thoroughly until all ingredients are evenly coated.
- Chill and serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a refreshing and healthy vegan salad.
Notes
- For added texture, substitute sliced almonds with chopped roasted almonds if preferred.
- Adjust the sweetness of the dressing by varying the amount of maple syrup according to taste.
- This salad can be made a day ahead and stored in the refrigerator; it keeps well for up to 3 days.
- To make the salad gluten-free, ensure all ingredients such as dried cranberries and curry powder are certified gluten-free.
- Optional: Add a dash of cayenne pepper to the dressing if you prefer a spicy kick.
