Vegan Curried Broccoli Chickpea Salad

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

Delicious but dry after a few days in the fridge

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!

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

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.