Vegan Curried Broccoli Chickpea Salad (Printable Version)
Broccoli, chickpeas, almonds, and cranberries tossed in a creamy curried tahini blend. #vegan #curried #salad #broccoli #chickpeas
# Ingredients:
→ Salad
01 -
1 head broccoli, very finely chopped
02 -
1 cup shredded carrots
03 -
1 can (15 ounces) chickpeas, rinsed and drained
04 -
1/2 cup toasted sliced almonds
05 -
1/2 cup dried cranberries
06 -
1 bunch green onions, chopped
07 -
3/4 cup chopped fresh cilantro
→ Dressing
08 -
1/4 cup tahini
09 -
Juice of 1/2 large lemon
10 -
3 to 5 tablespoons warm water
11 -
1 clove garlic, finely minced
12 -
1 to 2 teaspoons pure maple syrup
13 -
1 teaspoon yellow curry powder
14 -
1/2 tablespoon freshly grated ginger
15 -
1/2 teaspoon ground turmeric
16 -
1/2 teaspoon salt
17 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a large mixing bowl, combine chopped broccoli, shredded carrots, chickpeas, toasted sliced almonds, dried cranberries, chopped green onions, and chopped cilantro.
02 -
In a separate small bowl, whisk together tahini, lemon juice, warm water, minced garlic, maple syrup, yellow curry powder, grated ginger, ground turmeric, salt, and black pepper until the mixture is smooth and creamy.
03 -
Pour the tahini dressing over the combined salad ingredients and gently toss until all components are evenly coated.
04 -
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
# Notes:
01 -
Add bell peppers or cherry tomatoes for additional color and flavor variation if desired.