Vegan Curried Broccoli Chickpea Salad

• 1 head of broccoli, very finely chopped
• 1 cup shredded carrots
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
• 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, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

Instructions:

• 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, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds 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.