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Vegan Curried Broccoli Chickpea Salad

A creamy, protein-packed plant-based salad featuring broccoli, chickpeas, and a bold curry dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups broccoli florets chopped
  • 1 can chickpeas drained and rinsed
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 0.33 cup cashews optional
Dressing
  • 0.5 cup unsweetened vegan yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp curry powder
  • 1 tsp maple syrup
  • 1 clove garlic minced

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Chop broccoli into bite-sized pieces.
  2. Drain and rinse chickpeas thoroughly.
  3. Whisk together dressing ingredients until smooth.
  4. Combine broccoli, chickpeas, onion, cilantro, and cashews.
  5. Pour dressing over salad and toss well.
  6. Refrigerate 30 minutes before serving.

Notes

Salad can be stored in refrigerator for up to 4 days. Add nuts just before serving for best texture.