Curried Chickpea and Broccoli Salad; a healthy vegan salad that is bursting with curry spices and a delicious tahini dressing. {Gluten Free & Vegan}

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Hi Beauties!
Coming at you with a delicious hearty salad recipe! My mom actually made this salad for one of our social distancing picnics and I knew I needed to post it on the blog for you all!
Nothing says summer picnic like a beautiful colourful salad. The best part about this salad is that it doesn't have the typical lettuce base. Instead it is loaded with wholesome chickpeas, crunchy broccoli and sweet dried cranberries.. oh and did I mention it is bursting with a curry dressing?
Have I sold you on this Curried Chickpea and Broccoli Salad yet!?
Curried Chickpea and Broccoli Salad Ingredients:
- Chickpeas
- Broccoli
- Cauliflower
- Dried Cranberries
- Roasted Almond Slices
- Shredded Carrots
- Cilantro
- Curry Powder
- Tahini
- Lemon Juice
- Red Wine Vinegar
- Maple Syrup
- Ginger
- Turmeric Powder
- Salt and Pepper
Pretty basic ingredients.. nothing crazy!
Chickpeas are definitely one of my all time favourite ingredients to use when putting together a vegan dish. It really gives the meal that hearty taste that any other animal protein product would give you. There are so many ways you can use chickpeas. One of my favourite is a chickpea sandwich.. which is like a tuna sandwich but you use mashed chickpeas instead! Oh and hummus, I love my hummus.
Tips for Making The Tahini Dressing:
One tip for making this recipe is to mix the spices first and then slowly whisk in the liquid ingredients. I find that when you are using curry powder, it can get clumpy (especially if you are not using heat). So if you mix all the spices together and slowly pour in the liquid, it should allow the curry to dissolve better.
My second tip is to allow it to chill in the fridge for at least 30 minutes because adding it to the salad. This salad is meant to be a cold salad by the way. If you let it set in the fridge you can give it one more good whisk before adding it to the salad.. therefore the ingredients will not separate once you put the salad in the fridge! BOOM
More Vegan Salad Recipes To Try:
- Cranberry and Walnut Spinach Salad with Honey Ginger Dressing
- Greek Avocado Quinoa Salad
- Beet and Quinoa Summer Salad
- 10 Salads For Fast Weight Loss
Without dragging my chit chat on any longer,
lets jump into this recipe now shall we!?
If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!
If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
Curried Chickpea and Broccoli Salad
Ingredients
- 1 head broccoli (finely chopped)
- 1 can chickpeas (drained and rinsed)
- ½ cup chopped cauliflower
- 1 cup shredded carrot
- ½ cup roasted almond slices
- ½ cup dried cranberries (soaked for 10 minutes in water before using)
- ½ cup chopped fresh cilantro (stems removed)
For The Dressing:
- ½ cup tahini
- 1 small lemon juiced
- 3 tablespoon red wine vinegar
- 2 tablespoon maple syrup
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ tablespoon grated ginger
- ¼ teaspoon pink salt
- pinch black pepper
Instructions
- Mix curry, tumeric, salt, and pepper in a small bowl. Whisk in tahini, lemon juice, vinegar, grated ginger and maple syrup. Cover bowl and place in fridge while prepping salad.
- Prepare vegetables, drain can of chickpeas and rinse them. Soak dried cranberries in water for atleast 10 minutes to soften them a bit. Combine all ingredients in a bowl.
- Bring out dressing from fridge, give one more whisk. Pour dressing over salad and mix. Serve immediately or store in fridge.
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Curried Chickpea and Broccoli Salad; a healthy vegan salad that is bursting with curry spices and a delicious tahini dressing. {Gluten Free & Vegan}
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