Vegan Curried Broccoli Chickpea Salad

Vegan Curried Broccoli Chickpea Salad - It makes this salad unique, delicious, and such a crowd pleaser! Everyone who has tried it, loved it! Even those broccoli haters! Also, broccoli is my favorite vegetable, so this salad has been on repeat! It stores well in the fridge, making it perfect for meal prep. It’s full of fiber and protein and is super filling. Below is the recipe with a few minor changes that I made. You need to make this! Healthy, oil-free, vegan, and SO satisfying!!!!

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 bunch green onions, chopped
• ¾ 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
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

INSTRUCTIONS

1. In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
2. 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.

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