Name: Vegan Curried Broccoli Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 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

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If you’re looking for a vibrant, flavorful salad that’s both nourishing and satisfying, this Vegan Curried Broccoli Chickpea Salad Recipe is a must-try. It combines crunchy broccoli, sweet cranberries, and a creamy, spiced tahini dressing that just hits all the right notes. I love making this when I want something fresh yet hearty for lunch or a light dinner, and it’s so easy to whip up in no time!

What makes this Vegan Curried Broccoli Chickpea Salad Recipe really stand out for me is the perfect balance of textures and the subtle warmth from the curry and turmeric. It’s bright, comforting, and packs a punch of flavor without being overpowering—ideal for those days when you crave something healthy but exciting. Plus, it keeps well in the fridge, so it’s great for meal prep or taking on the go.

Ingredients You’ll Need

The ingredients in this salad come together in a way that feels fresh and wholesome, with the curry-spiced tahini dressing tying everything beautifully. When shopping, try to pick the freshest broccoli you can find and good quality tahini—that really makes a difference in the final taste.

Broccoli: Finely chopping the broccoli ensures you get a nice texture and that every bite is flavorful. I usually remove the thick stalks and use mostly the florets.
Shredded carrots: Adds natural sweetness and vibrant color. You can shred your own or grab a pre-shredded bag for convenience.
Chickpeas: I prefer canned chickpeas for speed—just rinse them really well to cut down the sodium and any canned flavor.
Toasted sliced almonds: Toasting them fresh brings out the nuttiness which adds a great crunch contrast. You can also use chopped roasted almonds if you like bigger bites.
Dried cranberries: These little bursts of sweetness balance the curry spices perfectly.
Green onions: Adds freshness and a mild zing—don’t skip these!
Fresh cilantro: I’m a big fan of cilantro in this salad; it brightens the whole dish up beautifully.
Tahini: This creamy sesame paste is the base of the dressing, providing richness and depth.
Lemon juice: For a refreshing tang that balances the richness of the tahini.
Garlic: Freshly minced garlic adds a bit of warmth and complexity to the dressing.
Pure maple syrup: Just a touch to tame the curry’s earthiness and add subtle sweetness.
Yellow curry powder: The star spice of this recipe, it provides gentle heat and aromatic flavor.
Freshly grated ginger: Adds zing and freshness, elevating the curry flavor.
Ground turmeric: For earthy depth and beautiful color.
Salt and freshly ground black pepper: To season and enhance all the flavors.
Warm water (3–5 tablespoons): To thin out the dressing so it coats everything lightly without being too heavy.

Variations

I like to experiment with this Vegan Curried Broccoli Chickpea Salad Recipe depending on the season or what’s in my pantry. Don’t hesitate to tweak it to your taste—this salad is versatile and welcomes creativity!

Swap almonds for walnuts or cashews: I once tried walnuts and loved the earthier crunch it gave; cashews make it creamier if you want a softer bite.
Add fresh or roasted corn kernels: During summer, sweet corn adds an extra pop of sweetness and texture.
Use parsley instead of cilantro: If cilantro’s not your thing, parsley works well and gives a milder herbal freshness.
Include roasted sweet potato cubes: For a heartier salad that can double as a main course, roasting some sweet potato until tender makes it so comforting.
Kick up the heat with a pinch of cayenne pepper: If you like spice, a little cayenne complements the curry nicely.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Finely Chop and Prep the Veggies

Start by finely chopping the head of broccoli—aim for small, even pieces so they blend well with the other salad ingredients. You want a nice crunch, but nothing too coarse or it’ll be tough to eat with a fork. Shred your carrots, chop the green onions and cilantro, then drain and rinse your chickpeas to remove any canned taste.

Step 2: Prepare the Curry Tahini Dressing

In a bowl, combine the tahini, lemon juice, minced garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and freshly ground pepper. Stir well and gradually add warm water, one tablespoon at a time, until the dressing is smooth and pourable but not too runny. Taste and adjust seasoning—you can add more lemon or maple syrup based on your preference.

Step 3: Toast the Almonds

Heat a dry skillet over medium heat and toast the sliced almonds until they’re golden brown and smell fragrant—this takes just a few minutes. Keep an eye on them to avoid burning; stirring frequently helps. Toasting really amps up their flavor and gives the salad that irresistible crunch.

Step 4: Toss Everything Together

In a large bowl, combine the chopped broccoli, shredded carrots, chickpeas, green onions, cranberries, and cilantro. Pour over the curry tahini dressing and toss until everything is coated evenly. Then sprinkle in the toasted almonds last to keep their crunch. Give it one last gentle toss and it’s ready to enjoy!

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

The image shows ingredients for a fresh broccoli salad arranged on a white marbled surface. There is one large white bowl filled with bright green broccoli florets with a rough, bumpy texture forming the main layer. Around it are several small glass and white bowls holding different ingredients: shredded orange cheddar cheese, pale yellow chickpeas, chopped green onions, dark red dried cranberries, chopped almonds with light and dark brown skin, a lemon half showing its juicy yellow interior, a small white bowl with a pale creamy dressing, and another small white bowl with clear golden olive oil. All ingredients are neatly placed, creating a colorful and vibrant display. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with a few extra cilantro leaves and a sprinkle of toasted sesame seeds when serving. Sometimes I’ll add a few thin lemon wedges on the side to brighten everything up right before eating. It’s those little details that make it feel special and fresh each time.

Side Dishes

This salad pairs beautifully with warm, crusty bread or flatbread to scoop it up. You can also serve it alongside grilled tofu or tempeh for a more substantial meal. On busy days, I just enjoy it on its own because it’s so packed with protein and veggies.

Creative Ways to Present

For a party or potluck, I like serving this Vegan Curried Broccoli Chickpea Salad Recipe inside hollowed-out avocados or pita pockets. It’s a fun, colorful way to serve it that always impresses guests. You could also layer it in mason jars for effortless grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and this salad actually tastes better the next day because the flavors get a chance to meld. Just give it a quick stir before serving to freshen it up. It usually keeps well for about 3-4 days.

Freezing

This Vegan Curried Broccoli Chickpea Salad Recipe doesn’t freeze well because the fresh veggies—especially the broccoli—lose their crunch and become watery. I recommend making fresh batches rather than freezing.

Reheating

This salad is best served cold or at room temperature, so I usually just take it out of the fridge about 15 minutes before eating. If you want it warmer, you can gently toss it with some sautéed veggies or grains for a quick warm meal.

FAQs

Can I use frozen broccoli in this Vegan Curried Broccoli Chickpea Salad Recipe?

While fresh broccoli provides the best texture and flavor, you can use frozen broccoli if that’s what you have on hand. Just thaw it completely and make sure to drain any excess water, then chop it finely before adding. Keep in mind it won’t have the same crunch as fresh.
Is this salad suitable for meal prep?

Absolutely! This Vegan Curried Broccoli Chickpea Salad Recipe holds up really well in the fridge and the flavors get better after resting overnight. Just keep it in an airtight container, and it’s perfect for quick lunches or easy dinners during busy weeks.
Can I substitute the tahini in the dressing?

If you don’t have tahini or don’t like its flavor, you can try using almond butter or sunflower seed butter as alternatives. They’ll change the flavor profile slightly but will still offer creaminess and richness.
How spicy is the Vegan Curried Broccoli Chickpea Salad Recipe?

The curry powder and spices add warmth and earthiness rather than heat, so it’s generally mild. If you prefer more spice, you can add a pinch of cayenne pepper or red chili flakes to the dressing.
Can I add other vegetables to this salad?

Definitely! This salad is very adaptable. Cucumber, bell peppers, or snap peas would add extra crunch and freshness. Just chop them finely and mix in with the other ingredients.

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe has become one of my favorites because it’s simple, wholesome, and packed with flavor. I hope you’ll enjoy making it as much as I do—it’s that kind of recipe that feels like a little celebration of fresh ingredients and bold spices all in one bowl. Next time you want a healthy, delicious salad that stands out from the usual, give this one a try and see how the curry dressing adds a lovely twist to a classic chickpea salad. You’ve got this!