If you’re looking for a vibrant, protein-packed lunch that comes together in under 20 minutes, this Vegan Curried Broccoli Chickpea Salad is it. It’s crunchy, flavorful, and tossed in a creamy curry tahini dressing that ties everything together beautifully.
Loaded with fiber-rich chickpeas, finely chopped broccoli, toasted almonds, and sweet dried cranberries, this salad is perfect for meal prep and stays fresh for days.
Why You’ll Love This Salad
- Ready in 20 minutes
- Completely vegan, gluten-free, and grain-free
- Packed with plant-based protein and fiber
- Perfect for meal prep (keeps up to 5 days)
- Bold curry flavor with creamy tahini dressing
Ingredients
For the Salad
- 1 head broccoli, very finely chopped
- 1 cup shredded carrots
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup toasted sliced almonds
- 1/2 cup dried cranberries
- 1 bunch green onions, chopped
- 3/4 cup fresh cilantro, chopped
For the Curry Tahini Dressing
- 1/4 cup tahini
- Juice of 1/2 large lemon
- 3–5 tablespoons warm water (to thin)
- 1 clove garlic, minced
- 1–2 teaspoons pure maple syrup
- 1 teaspoon yellow curry powder
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper
How to Make It
1. Prepare the Salad
In a large bowl, combine broccoli, chickpeas, carrots, almonds, cranberries, green onions, and cilantro.
2. Make the Dressing
In a small bowl, whisk together tahini, lemon juice, warm water, garlic, maple syrup, curry powder, ginger, turmeric, salt, and pepper until smooth and creamy.
3. Toss & Serve
Drizzle dressing over the salad and toss well to coat. Sprinkle extra almonds on top if desired.
Serve immediately with an extra squeeze of lemon or refrigerate for later.
Tips
- To toast almonds: Heat in a dry skillet over medium heat, stirring frequently for about 5 minutes until golden.
- This recipe serves 4 generously, or 6 as a side dish for gatherings.
- The salad keeps well in the refrigerator for up to 5 days, making it ideal for meal prep.
Nutrition (Per Serving)
- Calories: 434
- Carbohydrates: 56g
- Protein: 15.8g
- Fat: 17.7g
- Fiber: 14.9g
- Sugar: 15.6g
This Vegan Curried Broccoli Chickpea Salad is crunchy, creamy, slightly sweet, and full of warming curry flavor — a satisfying plant-based meal you’ll want to make on repeat.