Vegan Curried Broccoli Chickpea Salad Recipe
This Vegan Curried Broccoli Chickpea Salad is a vibrant and nutritious dish packed with finely chopped broccoli, shredded carrots, chickpeas, toasted almonds, dried cranberries, green onions, and fresh cilantro. Tossed in a flavorful curried tahini dressing with hints of turmeric, ginger, and maple syrup, this salad offers a perfect blend of savory, sweet, and tangy flavors. It’s an easy, no-cook recipe ideal for a light lunch or a wholesome side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
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: Thoroughly rinse and finely chop the broccoli head into small, bite-sized pieces. Shred the carrots and rinse and drain the canned chickpeas. Chop the green onions and fresh cilantro. Combine all these ingredients with toasted sliced almonds and dried cranberries in a large mixing bowl.
- Make the Dressing: In a smaller bowl, whisk together the tahini, freshly squeezed lemon juice, finely minced garlic, maple syrup, curry powder, grated ginger, ground turmeric, salt, and freshly ground black pepper. Slowly add warm water, one tablespoon at a time, stirring continuously until the dressing reaches a smooth, pourable consistency.
- Toss the Salad: Pour the curried tahini dressing over the broccoli mixture. Toss thoroughly until every ingredient is well coated and evenly mixed. Taste and adjust seasoning if necessary.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature as a nutritious vegan main or side salad.
Notes
- For extra crunch, toast the almonds yourself rather than buying pre-toasted.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of maple syrup to control the sweetness of the dressing.
- Feel free to substitute dried cranberries with raisins or chopped dried apricots.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the dressing.
Keywords: Vegan salad, curried chickpea salad, broccoli salad, healthy vegan recipe, no-cook salad, tahini dressing, plant-based protein