Vegan Curried Broccoli Chickpea Salad Recipe

If you’re looking for a vibrant, nourishing, and downright delicious salad to jazz up your mealtime, you’re going to fall head over heels for this Vegan Curried Broccoli Chickpea Salad Recipe. I absolutely love how the flavors come together — the curry spice warms things up, crunchy broccoli and almonds add a satisfying texture, and the dried cranberries give the perfect hint of sweetness. Whether you’re packing lunch, feeding a crowd, or just want a quick wholesome dish, this salad is a total winner you’ll come back to again and again.

this …

Ingredients You’ll Need

This Vegan Curried Broccoli Chickpea Salad Recipe thrives on fresh, wholesome ingredients that bring both texture and flavor. Keep an eye out for fresh broccoli — the finer you chop it, the better it blends with the dressing. The chickpeas add protein and creaminess, while almonds and cranberries add that festive crunch and sweet pop you never knew you needed in a salad.

• Broccoli: Use fresh and chop it very finely for the best texture and flavor absorption.
• Shredded Carrots: Adds sweetness and vibrant color — you can shred your own or grab pre-shredded for convenience.
• Chickpeas: Canned chickpeas work perfectly; just rinse and drain them well to keep the salad fresh.
• Toasted Sliced Almonds: Toast your own if you can — it really amps up the nutty flavor.
• Dried Cranberries: Look for unsweetened or lightly sweetened versions to balance flavors.
• Green Onions: Adds a lovely mild onion bite that isn’t overpowering.
• Fresh Cilantro: Gives a fresh, herbaceous pop that brightens the whole salad.
• Tahini: This sesame paste is key for the creamy dressing base.
• Lemon Juice: Freshly squeezed is essential here for that bright, zesty punch.
• Garlic: Finely minced for just the right amount of spice.
• Pure Maple Syrup: Sweetens gently and balances the curry’s earthiness perfectly.
• Yellow Curry Powder: The star spice — adjust to your heat preference.
• Freshly Grated Ginger: Adds warmth and a hint of spice.
• Turmeric: For color and that subtle earthy note.
• Salt & Pepper: To taste, because every dish needs a little seasoning love.

Variations

I love making this salad my own by switching things up depending on the season or what I have on hand — and you should feel free to do the same! This recipe is super adaptable, so don’t hesitate to tweak it to suit your taste buds or dietary needs.

• Add Avocado: When I’m feeling extra creamy, I dice in avocado; it makes the salad even more luscious and filling.
• Swap Nuts: Sometimes I switch almonds for chopped pecans or walnuts for a different crunch and flavor profile.
• Spice Level: For a little heat, I add a pinch of cayenne or a splash of hot sauce in the dressing.
• Grain Bowls: Try serving this over quinoa or brown rice to turn it into a hearty main dish.
• Herb Swap: If you’re not a cilantro fan (I get it!), parsley or fresh basil works beautifully.

How to Make Vegan Curried Broccoli Chickpea Salad Recipe

Step 1: Prep and chop your ingredients

Start by finely chopping one head of broccoli — the finer you go, the better the dressing clings to every bite. Shred your carrots if they aren’t pre-shredded, chop the green onions and cilantro, and drain and rinse your chickpeas. Gathering everything together first really streamlines things, so set all your chopped veggies and nuts in a large bowl and get ready to make your dressing.

Step 2: Whisk together the curry dressing

In a small bowl, whisk tahini, fresh lemon juice, warm water to thin, minced garlic, maple syrup, yellow curry powder, freshly grated ginger, turmeric, salt, and pepper until smooth and creamy. The warm water helps loosen the tahini and makes it easier to toss evenly in the salad. Taste as you go — I usually add a bit more maple syrup or lemon juice until it hits just the right sweet-tangy balance.

Step 3: Toss dressing with salad

Drizzle the dressing over your broccoli, chickpeas, carrots, almonds, cranberries, green onions, and cilantro. Toss everything well until the salad is coated evenly in that vibrant curry goodness. Sprinkle a little extra toasted almond on top for crunch and give it one last gentle toss. You’re practically done!

Step 4: Serve and enjoy (or chill for later)

Serve the salad immediately with an extra squeeze of fresh lemon, or pop it in the fridge to let the flavors marry. I’ve found it tastes even better the next day as the dressing really permeates every bite. Plus, it keeps well up to 5 days, making it a perfect make-ahead meal or side dish.

How to Serve Vegan Curried Broccoli Chickpea Salad Recipe

Garnishes

I often garnish with an extra sprinkle of chopped toasted almonds for crunch and a few fresh cilantro leaves to keep things vibrant. Sometimes, a light dusting of chili flakes adds a nice subtle kick if you’re a heat lover.

Side Dishes

This salad pairs beautifully with warm flatbreads or pita and a side of hummus for a complete Mediterranean-inspired spread. I also love serving it alongside roasted sweet potatoes or quinoa for a more filling meal.

Creative Ways to Present

For parties, I like to serve this Vegan Curried Broccoli Chickpea Salad Recipe in glass jars or small bowls for easy grab-and-go servings. It also looks festive scooped into lettuce cups or hollowed-out bell peppers, making it feel special for holiday gatherings or potlucks.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it stays fresh and flavorful for up to 5 days. Just give it a quick toss before serving again to redistribute the dressing and crunch.

Freezing

I’ve found that freezing this salad isn’t the best idea because the fresh veggies and dressing tend to get watery and lose their crunch once thawed. So I recommend enjoying it fresh or refrigerated only.

Reheating

This salad is best served cold or at room temperature, so I never reheat it. If you want a warm dish, try adding it as a chilled topping on warm grains or roasted veggies instead.

FAQs

Final Thoughts

This Vegan Curried Broccoli Chickpea Salad Recipe became an instant favorite in my house because it’s as versatile as it is flavorful. I love how refreshing yet filling it is — plus, it’s a colorful, nutrient-packed option that’s always a hit whether served as a side or a main meal. I really hope you give it a try soon and see how it brightens your meal rotation just like it did mine. Trust me, once you get this curry kick of yours going, your taste buds will be thanking you!

Print