Curried Broccoli & Chickpea Salad

Curried Broccoli & Chickpea Salad

Food and Me Club
Try this plant based salad it really is so tasty and super quick to prepare.
Prep Time 20 minutes
Total Time 20 minutes
Course lunch
Cuisine American
Servings 4 people
Calories 416 kcal


For the salad

  • 1 head broccoli, finely chopped
  • 110 g shredded carrots
  • 400 g can chickpeas, nsed &drained
  • 65 g dried cranberries
  • 4 green onions, chopped
  • 15 g cilantro, chopped
  • 40 g toasted almonds

For the dressing

  • 4 tbsp tahini
  • ½ lemon-juiced
  • 5 tbsp warm water, to thin dressing
  • 1 clove garlic, minced
  • 2 tsp maple syrup
  • ½ tbsp freshly grated ginger
  • ½ tsp ground turmeric
  • ½ tsp salt
  • freshly ground black pepper


  • In a large bowl, add the broccoli, carrots, chickpeas, cranberries, green onions, and cilantro. Stir and set aside.
  • To make the dressing, add the dressing ingredients into a small bowl and stir to combine.
  • Drizzle the dressing over the salad and toss to combine. Sprinkle with almonds and toss again.
  • Serve immediately with a squeeze of fresh lemon juice, or cover and place in the refrigerator for later.


This salad can be stored in an airtight container in the refrigerator for up to 5 days.


Serving: 1personCalories: 416kcalCarbohydrates: 50gProtein: 16gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 649mgPotassium: 955mgFiber: 13gSugar: 19gVitamin A: 5942IUVitamin C: 149mgCalcium: 186mgIron: 4mg
Keyword Curried Broccoli & Chickpea Salad
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Easy Plant Based Recipes
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