Curried Broccoli Chickpea Salad

I’ve been whipping up variations of this salad for months.

But I realized recently that I haven’t posted a recipe. This felt selfish given the salad’s deliciousness and detoxifying powers, so here we are.

While I often mix things up, my favorite iteration has a base of crunchy broccoli, lots of shredded carrots, walnuts for nutty chew, cranberries for sweetness, chickpeas for protein, and plenty of cilantro to keep things fresh.

The simplest creamy tahini dressing ties the whole thing together, and it’s delightful.

This salad is perfect for meal prep and gets even more delicious over time as the dressing soaks into all the veggies.

Trust me, you’re going to fall in love.

Each bright, highly textured bite packs a serious nutritional punch and will make you feel instantly healthy.

Not only is the salad high in satiating fiber, but it’s also a great source of antioxidants, healthy fats, minerals, and B-vitamins, which support hormone and heart health.

Needless to say, there are infinite you do you possibilities for this recipe, which I hope you’ll think of as a roadmap for creating your perfect crunchy, cleansing salad.

To bulk things up you could add grains (quinoa! farro! barley!) or substitute diced apple for the cranberries or use whatever nuts or herbs you have on hand.

I fully support your creativity.

Curried Broccoli Chickpea Salad

For the salad:

1 head of broccoli, very finely chopped (if you’re sensitive to raw vegetables feel free to give the broccoli a quick blanch)

1 cup shredded carrots

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup toasted walnuts

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

1 teaspoon curry powder

½ teaspoon ground turmeric

½ teaspoon salt

Freshly ground black pepper

In a large bowl, add finely chopped broccoli, chickpeas, carrot, 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, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine.

Sprinkle walnuts 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. Enjoy!

recipe credit: ambitiouskitchen.com