Vegan Curried Broccoli Chickpea Salad Recipes

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VEGAN CURRIED BROCCOLI CHICKPEA SALAD



Vegan Curried Broccoli Chickpea Salad image

Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Vegan     Vegetarian

Time 20m

Number Of Ingredients 19

For the salad:
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
¾ cup chopped fresh cilantro
For the dressing:
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
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
  • Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
  • Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 56.4 g, Protein 15.8 g, Fat 17.7 g, Fiber 14.9 g, Sugar 15.6 g

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