Name: Vegan Curried Broccoli Chickpea Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vegan
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; 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

If you’ve been on the hunt for a vibrant, flavor-packed salad that’s both nourishing and exciting, you’re going to adore this Vegan Curried Broccoli Chickpea Salad Recipe. I absolutely love how it balances crunchy, sweet, and spicy notes all at once—and trust me, once you try it, this will become a go-to in your kitchen. Whether you need a quick lunch or a colorful dish for a gathering, this recipe truly delivers on taste and ease.

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Why You’ll Love This Recipe

Bursting with Flavor: The curry dressing adds a warm, spiced kick that complements the fresh veggies beautifully.
Easy to Make: It takes just about 20 minutes from start to finish—perfect for busy days.
Perfect for Meal Prep: This salad keeps well up to 5 days, so you can enjoy it throughout the week.
Nutritious and Filling: Packed with protein-rich chickpeas and fiber from broccoli, it’s as satisfying as it is tasty.

A white bowl filled with a colorful salad that has three main layers: the base layer is light beige chickpeas scattered throughout, the middle layer shows small bright green broccoli florets and chopped stems, and the top layer consists of thin orange carrot strips, dark red dried cranberries, and light brown almond slices evenly spread. A creamy yellow dressing lightly coats the salad, giving a soft shine to the vegetables and chickpeas. A silver spoon is placed inside the bowl resting among the salad. The bowl sits on a white marbled surface, and in the background, parts of another white bowl and a white cup filled with dark red dried cranberries are visible. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Curried Broccoli Chickpea Salad, vegan salad recipes, healthy chickpea salad, plant-based broccoli salad, quick vegan lunch ideas

Ingredients You’ll Need

The magic of this Vegan Curried Broccoli Chickpea Salad Recipe really comes down to combining simple but powerful ingredients that bring texture, flavor, and nutrition. When shopping, look for fresh, firm broccoli heads and good quality tahini—you’ll notice the difference in the dressing’s creaminess.

Flat lay of a fresh head of broccoli, a small mound of finely shredded bright orange carrots, a small white ceramic bowl of rinsed chickpeas, a small white bowl filled with toasted sliced almonds, a small white bowl containing dried cranberries, a bunch of green onions with white ceramic bowl underneath holding chopped green onions, a small bunch of fresh cilantro leaves, a small white bowl of creamy tahini, a small white bowl with fresh lemon wedges and lemon halves, a small white bowl with finely minced garlic, a small white bowl of golden yellow curry powder, a small white bowl with freshly grated ginger, a small white bowl of bright yellow ground turmeric, a small white bowl of pure maple syrup, a small white bowl of warm water for thinning, a small white bowl of coarse salt, a small white bowl of freshly cracked black pepper, all ingredients fresh and natural, perfectly arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Curried Broccoli Chickpea Salad, vegan salad recipes, healthy chickpea salad, plant-based broccoli salad, quick vegan lunch ideas

Broccoli: I find that chopping it very finely helps each bite carry that distinct, fresh crunch without being too overwhelming.
Shredded Carrots: Adds a subtle sweetness and beautiful color contrast to the salad.
Chickpeas: Rinsed and drained from a can for convenience—they boost the protein and texture.
Toasted Sliced Almonds: These give a delicious nutty crunch; lightly toasting at home amps that flavor even more.
Dried Cranberries: A touch of chewy sweetness that pairs surprisingly well with curry spices.
Green Onions: Fresh and zesty, they brighten up the whole salad.
Fresh Cilantro: I like to add plenty for that herbaceous punch.
Tahini: The creamy base for the dressing—choose a smooth, well-stirred jar for best results.
Lemon Juice: Freshly squeezed to cut through the richness of tahini.
Garlic: Minced finely to infuse the dressing without overpowering.
Pure Maple Syrup: Adds just the right hint of sweetness that balances the curry spices.
Yellow Curry Powder: The star spice that gives this salad its vibrant flavor.
Freshly Grated Ginger: For a gentle zing and freshness.
Ground Turmeric: Adds mild earthiness and gorgeous color.
Salt and Freshly Ground Black Pepper: To season and elevate all the other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Vegan Curried Broccoli Chickpea Salad Recipe is. I’ve tried different add-ins and swaps depending on what’s in season or what my family is craving—feel free to get creative and make it yours.

Avocado Addition: When I want an extra creamy texture, I dice up some ripe avocado right before serving; it adds richness without overpowering the curry notes.
Spicy Kick: Adding a pinch of cayenne or diced fresh chili can transform this salad into a fiery delight if you like it hot.
Nut Swaps: If almonds aren’t your thing, toasted cashews or pumpkin seeds work beautifully too.
Greens Mix: Sometimes, I toss in a handful of baby spinach or kale for added color and nutrients.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Prep and Chop Your Veggies Just Right

Start by finely chopping the head of broccoli. I like to take my time here because the fine chop makes it easier to eat and lets the dressing coat every bite. If you’re short on time, a food processor with a chopping blade works wonders—just pulse a few times until you get small pieces without turning it to mush. Then shred the carrots and chop your green onions and cilantro. Rinse and drain canned chickpeas thoroughly to avoid any canned taste.

Step 2: Whisk Together That Flavor-Packed Dressing

In a small bowl, whisk tahini, fresh lemon juice, warm water (this helps smooth it out), garlic, maple syrup, yellow curry powder, freshly grated ginger, turmeric, salt, and pepper until everything is well combined. Don’t be shy with your tasting here; you want the dressing balanced with a bit of sweet, tang, and spice. You’ll notice the dressing thickens slightly as it stands, so adjust water to reach a pourable consistency.

Step 3: Combine and Toss Everything Together

In a big bowl, toss your chopped broccoli, chickpeas, shredded carrot, green onions, cilantro, dried cranberries, and toasted almonds. Pour the curry dressing over and mix until every bit gets coated. Give it a few tosses to ensure the almonds are evenly distributed on top—they add that delightful crunch you don’t want to miss. You can serve it right away or refrigerate it for a more melded flavor.

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Pro Tips for Making Vegan Curried Broccoli Chickpea Salad Recipe

Chop Evenly: Uniformly chopped broccoli ensures every bite blends perfectly with the dressing and other ingredients.
Toast Almonds Fresh: I toast mine in a dry skillet for a few minutes until golden, which elevates the flavor immensely.
Adjust Dressing Consistency: Warm water helps thin tahini-based dressings; add gradually to avoid over-thinning.
Fresh Lemon Juice is Key: Bottled lemon often lacks the brightness you need, so fresh juice makes all the difference.

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

Vegan Curried Broccoli Chickpea Salad Recipe - Serving

Garnishes

I usually top this salad with extra toasted almonds and a few fresh cilantro leaves for a pop of green. Sometimes, I sprinkle some toasted sesame seeds or a light drizzle of extra tahini for added creaminess—both are fantastic finishing touches that bring texture and richness.

Side Dishes

When I serve this salad, I like pairing it with warm flatbreads or some fluffy quinoa. It also makes a tasty accompaniment to grilled veggies or a simple lentil stew, balancing out heartier mains with its fresh crunch and curried zing.

Creative Ways to Present

Hosting a party? Serve this Vegan Curried Broccoli Chickpea Salad Recipe in mini lettuce cups or hollowed-out avocado halves for a fun, bite-sized option. I’ve also layered it in glass jars with colorful veggies for a pretty, portable lunch—the layers really showcase the beauty of the ingredients.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps its fresh flavor and crunch wonderfully for up to 5 days. The salad actually tastes better the next day as the flavors meld, just remember to give it a good stir before serving.

Freezing

This salad doesn’t freeze well because the fresh broccoli and nuts lose their texture, so I don’t recommend freezing. It’s best enjoyed fresh or refrigerated within the week.

Reheating

Since this is a cold salad, I usually enjoy leftovers straight from the fridge or at room temperature. If you want to warm it slightly, stick to heating just a side dish or bread rather than the salad itself to preserve its crispness.

FAQs

Can I make this Vegan Curried Broccoli Chickpea Salad Recipe nut-free?

Absolutely! You can omit the almonds or replace them with roasted seeds like pumpkin or sunflower seeds to maintain some crunch without nuts.
What’s the best way to chop broccoli for this salad?

Finely chopping by hand with a sharp knife or using a food processor on a pulse setting works best, aiming for small, even pieces that blend well with the other ingredients but still offer crunch.
Can I prepare the dressing ahead of time?

Yes, the dressing can be made ahead and stored in the fridge for up to 2 days. Just whisk it again before adding it to the salad, as it may thicken or separate slightly.
How spicy is this salad?

The curry powder lends warmth and mild spice, but it’s not overly hot. You can easily adjust the heat by adding more curry powder or a pinch of cayenne pepper if you prefer spicier flavors.

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe holds a special place in my meal rotation because it’s so simple yet surprisingly satisfying. I discovered this trick of combining crunchy vegetables with a creamy curry dressing, and my whole family goes crazy for it. Whether you’re vegan or just looking for a fresh, wholesome salad that stands out, give it a try—you’ll thank me later!