VNiceFood

The Salad I Make for Meal Prep — Vegan Curried Broccoli Chickpea Salad

The Salad I Make for Meal Prep — Vegan Curried Broccoli Chickpea Salad
Prep
10 min
Total
10 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 cupfresh cilantro (chopped)
  • 1/4 cuptahini
  • 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
  • to tastefreshly ground black pepper

Instructions

  1. 1

    In a large bowl, add finely chopped broccoli, chickpeas, shredded carrots, sliced almonds, dried cranberries, chopped green onions, and chopped fresh cilantro. Set aside.

  2. 2

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

  3. 3

    Serve immediately with a fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.