Vegan Curried Broccoli Chickpea Salad
This is probably one of my top 3 favorite salads that I can eat over and over again without getting sick of it. This recipe is from the amazing food blog called Ambitious Kitchen! I love Monique and all her recipes. They are super tasty, healthy, and easy!
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Ingredients
For the salad:
- 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 (can also use chopped roasted almonds)
- 1/2 cup dried cranberries
- 1/2 bunch of green onions, chopped
- 3/4 cup chopped fresh cilantro
For the dressing:
- 1/4 cup tahini
- 1/2 large lemon, juiced
- 3-5 tablespoons warm water, to thin dressing
- 1 clove garlic, finely minced
- 3 teaspoons pure maple syrup, to sweeten
- 1 teaspoon yellow curry powder
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- Freshly ground black pepper
Instructions
- In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
- Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.
- Enjoy!
- (Recipe from the Ambitious Kitchen)
Servings: 4