Vegan Curried Broccoli Chickpea Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

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 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

Directions

In a large bowl, add finely chopped broccoli, chickpeas, carrot, almonds, 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.

Nutrition

• Calories: 434 kcal
• Total Fat: 17.7 g
• Total Carbohydrate: 56.4 g
• Dietary Fiber: 14.9 g
• Total Sugars: 15.6 g
• Protein: 15.8 g