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

Curried Chickpea and Broccoli Salad

a healthy vegan salad that is bursting with curry spices and tahini dressing. {Gluten Free & Vegan}
Prep Time 15 mins
Course Salad


  • 1 head broccoli (finely chopped)
  • 1 can chickpeas (drained and rinsed)
  • 1/2 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:

  • 1/2 cup tahini
  • 1 small lemon juiced
  • 3 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • ½ tbsp grated ginger
  • ¼ tsp pink salt
  • pinch black pepper


  • 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.
Keyword broccoli, Chickpeas