Vegan Curried Chickpea Salad
This vegan curried chickpea salad combines chickpeas, broccoli, and cranberries with a creamy tahini dressing. It's a healthy broccoli chickpea salad ideal for quick vegan lunches or meal prep.
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 (or 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
Instructions
- Prep the ingredients: Finely chop the broccoli into small, bite-sized pieces and shred the carrots if using whole ones. Chop green onions and cilantro, then rinse and drain the chickpeas.
- Toast the almonds: Heat a dry pan over medium heat and add the sliced almonds. Stir every 30 seconds until golden brown and fragrant (about 5 minutes). Let cool.
- Make the dressing: In a small bowl, whisk together tahini, lemon juice, 3 tablespoons of warm water, garlic, maple syrup, curry powder, grated ginger, turmeric, salt, and pepper. Add more water to thin if necessary.
- Assemble the salad: In a large mixing bowl, combine the chopped broccoli, shredded carrots, chickpeas, cranberries, green onions, and cilantro.
- Add the dressing: Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Garnish and serve: Sprinkle the toasted almonds on top and squeeze fresh lemon juice over the salad. Serve immediately or refrigerate for up to 5 days.