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Vegan Curried Broccoli Chickpea Salad

A fresh and flavorful plant-based salad combining crunchy broccoli, hearty chickpeas, and a creamy curry dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 cups broccoli florets chopped small
  • 1 can chickpeas drained and rinsed
  • 0.33 cup red onion finely diced
  • 0.33 cup shredded carrots
  • 0.25 cup raisins
  • 0.25 cup sliced almonds
Curry Dressing
  • 0.33 cup vegan yogurt plain
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1.5 tsp curry powder
  • 0.5 tsp turmeric optional
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef knife

Method
 

  1. Chop broccoli into small bite-sized florets.
  2. Drain and rinse chickpeas thoroughly.
  3. In a large bowl combine broccoli, chickpeas, onion, carrots, raisins, and almonds.
  4. In a small bowl whisk vegan yogurt, olive oil, lemon juice, maple syrup, curry powder, turmeric, garlic powder, salt, and pepper.
  5. Pour dressing over salad mixture.
  6. Toss everything together until well coated.
  7. Chill for 20 minutes for best flavor.
  8. Serve and garnish with fresh cilantro if desired.

Notes

This salad tastes even better after chilling and is perfect for meal prep.