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Vegan Curried Broccoli Chickpea Salad

A fresh and healthy plant-based salad with broccoli, chickpeas, and a creamy curry dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Plant-Based, Vegan
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 cups broccoli florets chopped small
  • 1 can chickpeas 15 oz, drained
  • 0.5 cup shredded carrot
  • 0.25 cup red onion thinly sliced
  • 2 tbsp cilantro chopped
  • 0.25 cup toasted almonds or cashews optional
Curried Dressing
  • 0.5 cup vegan yogurt or tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp curry powder
  • 0.5 tsp turmeric
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1-2 tbsp water to thin dressing

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Chop broccoli into small bite-sized florets.
  2. Add broccoli, chickpeas, carrot, onion, and cilantro to a large bowl.
  3. Whisk vegan yogurt, olive oil, lemon juice, maple syrup, curry powder, turmeric, salt, and pepper.
  4. Add water if needed to thin the dressing.
  5. Pour dressing over salad and toss well.
  6. Add toasted almonds or cashews.
  7. Chill for 15–30 minutes before serving for best flavor.

Notes

Add raisins or dried cranberries for a sweet contrast.