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Vegan Curried Broccoli Chickpea Salad

1/3

Vegan Curried Broccoli Chickpea Salad

2/3

Vegan Curried Broccoli Chickpea Salad

3/3

By ambitiouskitchen.com

Vegan Curried Broccoli Chickpea Salad

Prep:20min

Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!

Updated at: Sun, 26 Oct 2025 06:15:07 GMT

Nutrition balance score

Great

Glycemic Index

46

Low

Glycemic Load

21

High

Nutrition per serving

Calories338.6 kcal (17%)

Total Fat15.4 g (22%)

Carbs45.3 g (17%)

Sugars21.2 g (24%)

Protein10.9 g (22%)

Sodium506 mg (25%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headbroccoli

very finely chopped

1 cupshredded carrots

1 x 15 ouncecan chickpeas

rinsed and drained

½ cupsliced almonds

toasted, can also use chopped roasted almonds

½ cupdried cranberries

1 bunchgreen onions

¾ cupfresh cilantro

¼ cuptahini

3 tablespoonswater

warm, to thin dressing

1 teaspoonspure maple syrup

1 teaspoonyellow curry powder

½ tablespoonginger

½ teaspoonground turmeric

½ teaspoonsalt

freshly ground black pepper

Instructions

View on ambitiouskitchen.com

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Notes

13 liked

3 disliked

Delicious

Go-to

Easy

Fresh

Dry

sue s stories· 5 months ago

I cooked the broccoli and used coconut flakes instead of almonds. Turned out very nice.

I cooked the broccoli and used coconut flakes instead of almonds. Turned out very nice.

Cassie Cunningham· last year

Delicious but dry after a few days in the fridge

Cassie Smith· last year

To better meld the flavours in the dressing, I threw everything but the tahini in a pan over low heat. I simmered that for a few minutes, then let it cool and stirred in the tahini. It was so flavourful!

Linda Sharp· 2 years ago

I made this exactly as written and it was delicious! One of my favorite salads!

Natasha· 3 years ago

Makes leftovers

I tweaked this recipe alot beforehand & will have to tweak again after eating it, but I'm still going to give it a thumbs up. I lightly steamed the broccoli, peeled seasoned & pan roasted the chickpeas, used pistachios instead of almonds, golden raisins instead of cranberries, added mixed greens. My only dislike was the tahini dressing. The curry spices were to raw tasting & "dusty" for me. My employer suggested that I warm the curry tahini dressing in a pot on low heat to cook the spices then let it cool down for a better taste. I will definitely try that next time!! Honestly, the raisins, herbs, & seasoned chickpeas helped the dressing taste better once mixed in. BTW, you CAN heat tahini.

I tweaked this recipe alot beforehand & will have to tweak again after eating it, but I'm still going to give it a thumbs up.
I lightly steamed the broccoli, peeled seasoned & pan roasted the chickpeas, used pistachios instead of almonds, golden raisins instead of cranberries, added mixed greens.
My only dislike was the tahini dressing. The curry spices were to raw tasting & "dusty" for me. My employer suggested that I warm the curry tahini dressing in a pot on low heat to cook the spices then let it cool down for a better taste. I will definitely try that next time!! Honestly, the raisins, herbs, & seasoned chickpeas helped the dressing taste better once mixed in.
BTW, you CAN heat tahini.