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Vegan curried broccoli chickpea salad served in a bowl with colorful ingredients and garnishes.
Alyssa

Vegan Curried Broccoli Chickpea Salad

Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 434
Ingredients Equipment 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 fresh cilantro chopped
  • 1/4 cup tahini
  • 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
  • to taste freshly ground black pepper

Equipment

  • 1 Mixing Bowl

Method
 

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

Notes

This salad is perfect for meal prep and can last in the fridge for up to 5 days.