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Easy Vegan Curried Broccoli Chickpea Salad

A creamy, dairy-free broccoli and chickpea salad tossed in a flavorful curry dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Plant-Based, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups broccoli florets chopped
  • 1.5 cups cooked chickpeas drained and rinsed
  • 0.25 cup red onion finely diced
  • 0.33 cup raisins
  • 0.33 cup sliced almonds toasted
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1.5 tsp curry powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef’s knife

Method
 

  1. Place chopped broccoli florets into a large mixing bowl.
  2. Add chickpeas, red onion, raisins, and toasted almonds.
  3. In a separate bowl, whisk together all dressing ingredients until smooth.
  4. Pour dressing over the salad ingredients.
  5. Toss gently until everything is evenly coated.
  6. Adjust seasoning to taste and chill if desired before serving.

Notes

Tastes even better after chilling for 30 minutes.