I hope you love this vegan broccoli chickpea salad!

Vegan Curried Broccoli Chickpea Salad

Ingredients

for the 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.

more instructions please visit: https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/