CURRIED CHICKPEA AND BROCCOLI SALAD

Persimmon
Radish

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

INGREDIENTS

- head broccoli - chickpeas - chopped cauliflower - shredded carrot - roasted almond slices - dried cranberries - chopped fresh cilantro

For The Dressing

- tahini - lemon juiced - red wine vinegar -  maple syrup - curry powder - turmeric powder - grated ginger - pink salt - black pepper

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.

Radish

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!

Radish

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).

Radish

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.

SWIPE UP

FOR FULL  RECIPE

NIKKI'S PLATE

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