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