Looking for a delicious and easy salad recipe that’s perfect for any occasion? This Vegan Curried Broccoli Chickpea Salad is the answer! Packed with flavorful ingredients and simple to make, this salad is a crowd-pleaser that will leave you wanting more.
Why You’ll Love This Recipe?
- Great flavors: The combination of curry, tahini, and fresh vegetables creates a unique and tasty salad.
- Quick prep time: With minimal chopping and easy dressing preparation, this salad can be ready in no time.
- Perfect for meal prep: Make a batch of this salad ahead of time for a quick and healthy meal option throughout the week.
Ingredient Notes:
Salad Ingredients:
- Head of broccoli, very finely chopped
- Shredded carrots
- 1 can chickpeas, rinsed and drained
- Toasted sliced almonds (or chopped roasted almonds)
- Dried cranberries
- Bunch of green onions, chopped
- 3/4 cup chopped fresh cilantro
Dressing Ingredients:
- Tahini
- Large lemon, juiced
- 2-3 tablespoons warm water (to thin dressing)
- Clove of garlic, finely minced
- 2-3 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
Step-by-Step Instructions:
- In a large bowl, combine the broccoli, carrots, chickpeas, almonds, cranberries, green onions, and cilantro.
- In a separate bowl, whisk together the tahini, lemon juice, warm water, garlic, maple syrup, curry powder, ginger, turmeric, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss until well combined.
- Serve immediately or refrigerate for later.
Helpful Tips:
- For extra crunch, toast the almonds before adding them to the salad.
- Feel free to customize the salad by adding your favorite nuts or seeds.
- This salad tastes even better the next day as the flavors have time to meld together.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use fresh broccoli for the best texture and flavor.
- Adjust the amount of curry powder and maple syrup to suit your taste preferences.
- Add a sprinkle of nutritional yeast for a cheesy flavor boost.
Serving Suggestions:
This salad pairs well with grilled tofu or tempeh for a complete meal. Serve it alongside a side of quinoa or brown rice for added protein and fiber.
Storage and Reheating Tips:
To keep the salad fresh, store the dressing separately and toss before serving. Reheat any leftovers gently in the microwave or enjoy cold straight from the fridge.
Frequently Asked Questions:
- Can I use frozen broccoli instead of fresh? Frozen broccoli may become too soft for this salad, so fresh is recommended.
- Can I substitute the tahini for another nut butter? Yes, you can use almond or cashew butter as a substitute for tahini.
- How long will this salad last in the fridge? This salad will stay fresh in the refrigerator for up to 3 days.
Conclusion:
Try this Vegan Curried Broccoli Chickpea Salad for a flavorful and nutritious meal option that’s perfect for any occasion. Don’t forget to share your feedback and enjoy this delicious dish!
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Vegan Curried Broccoli Chickpea Salad Recipe
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: Global
- Diet: Vegan
Description
This Vegan Curried Broccoli Chickpea Salad is a flavorful and nutritious dish that combines crunchy broccoli, chickpeas, and a blend of spices. The creamy tahini dressing adds a rich and tangy flavor to this colorful salad.
Ingredients
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
- 1/2 cup dried cranberries
- 1 bunch green onions, chopped
- ¾ 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
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare Salad: In a large bowl, combine broccoli, carrots, chickpeas, almonds, cranberries, green onions, and cilantro.
- Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt, and pepper.
- Combine: Pour the dressing over the salad ingredients and toss until well coated.
- Serve: Chill the salad for at least 30 minutes before serving. Enjoy!
Notes
- You can add more vegetables like bell peppers or cherry tomatoes for extra color and flavor.
- Feel free to adjust the sweetness and spiciness of the dressing to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg