RecipeCastle

My Go-To Meal-Prep: Vegan Curried Broccoli Chickpea Salad

My Go-To Meal-Prep: Vegan Curried Broccoli Chickpea Salad
Prep
10 min
Total
20 min
Serves
4
Calories
434 kcal
Carbs
56.40 g

Ingredients

  • 1 headbroccoli, very finely chopped
  • 1 cupshredded carrots
  • 1 15 ounce canchickpeas, rinsed and drained
  • 1/2 cuptoasted sliced almonds
  • 1/2 cupdried cranberries
  • 1 bunchgreen onions, chopped
  • 3/4 cupchopped fresh cilantro
  • 1/4 cuptahini
  • 1/2 large lemonjuiced
  • 3-5 tablespoonswarm water, to thin dressing
  • 1 clovegarlic, finely minced
  • 1-2 teaspoonspure maple syrup, to sweeten
  • 1 teaspoonyellow curry powder
  • 1/2 tablespoonfreshly grated ginger
  • 1/2 teaspoonground turmeric
  • 1/2 teaspoonsalt
  • —freshly ground black pepper

Instructions

  1. 1

    In a large bowl, add finely chopped broccoli, chickpeas, carrot, almonds, cranberries, green onion, and cilantro. Set aside.

  2. 2

    Make the dressing by whisking together tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.

  3. 3

    Serve immediately with fresh squeeze of lemon or refrigerate for later. Salad keeps well for up to 5 days.