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Vegan curried broccoli chickpea salad with colorful vegetables and a tahini dressing in a bowl.
Alyssa

Vegan Curried Broccoli Chickpea Salad

Deliciously crunchy broccoli chickpea salad filled with curry flavors and an amazing tahini dressing. This vegan recipe is packed with protein and fiber for a satisfying meal.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Lunch
Cuisine: American
Calories: 434
Ingredients Method Notes

Ingredients
  

  • 1 head broccoli, very finely chopped
  • 1 cup shredded carrots
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1/2 cup toasted sliced 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

Method
 

  1. In a large bowl, add finely chopped broccoli, chickpeas, carrot, almonds, cranberries, green onion, and cilantro. Set aside.
  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. Serve immediately with fresh squeeze of lemon or refrigerate for later. Salad keeps well for up to 5 days.

Notes

This salad is perfect for meal prep and is packed with protein and fiber.