Description
This vibrant Vegan Curried Broccoli Chickpea Salad is a nutritious and flavorful dish combining crunchy broccoli, tender chickpeas, and a zesty curried tahini dressing. Perfect as a refreshing side or light main, it offers a delightful balance of textures and tastes, enhanced by toasted almonds and dried cranberries for a wholesome, vegan-friendly meal.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
Instructions
- Prepare the Salad Base: In a large bowl, combine the finely chopped broccoli, shredded carrots, rinsed and drained chickpeas, toasted sliced almonds, dried cranberries, chopped green onions, and fresh chopped cilantro. Mix gently to distribute all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the tahini, freshly squeezed lemon juice, warm water (start with 3 tablespoons and add more if needed to reach desired consistency), finely minced garlic, maple syrup, yellow curry powder, freshly grated ginger, ground turmeric, salt, and freshly ground black pepper until smooth and creamy.
- Combine Salad and Dressing: Immediately drizzle the prepared dressing over the salad mixture. Toss thoroughly to coat all the salad ingredients evenly with the flavorful dressing.
- Final Touch: Sprinkle additional toasted almonds on top and toss lightly a few more times to incorporate a bit of crunch on the surface.
- Serve or Store: Serve the salad immediately with an optional fresh squeeze of lemon for extra brightness, or refrigerate for later. The salad will keep well for up to 5 days when stored in an airtight container.
Notes
- This recipe typically serves 4, but if you are preparing it for a party, it can serve up to 6 people.
- Ensure to finely chop the broccoli to maintain a pleasant texture and blend well with other ingredients.
- Adjust the amount of maple syrup in the dressing to suit your preferred level of sweetness.
- To toast almonds, heat them in a dry skillet over medium heat until lightly golden and fragrant.
- Salad can be made a day in advance to allow flavors to meld, refrigerated securely.
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
