This salad is nutrient dense and can be a meal on it’s own. You can eat it as a lunch or diner and it will fill you up for hours. It also makes a great side dish; I brought it to a potluck once and it was a success! I am so obsessed with it that I make it at least once a week lately.
What’s cool about this salad (and lots of the recipes on my blog) is that you can adjust it to your own taste by replacing a few ingredients. I like mine with sunflower seeds and raisins but feel free to use any other dried fruits, nuts or seeds. I personally love cilantro, but I know that’s not for everybody. Fresh parsley is actually a great substitute. If you’re looking for a green onion replacement, shallots or red onions also work.
The dressing is really what makes it all. Using tahini as a base creates a rich, creamy and super healthy condiment. With the addition of curry, turmeric, garlic and ginger, there’s no need to tell you how delicious this salad dressing is.
Wether you’re preparing for a road trip, a potluck or a picnic, this tasty and nutritious salad is sure to impress the guests!
Curried Broccoli & Chickpea Salad
Ingredients
For the salad
- 1 head broccoli, chopped (florets and stem)
- 1 can chickpea
- 1 cup grated carrots
- 1 cup bell peppers, chopped
- ½ cup sunflower seeds
- ½ cup raisins
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
For the dressing
- ⅓ cup tahini (or vegan mayo)
- ½ lemon, juiced
- 3-5 tbsp water (to thin dressing)
- 1 tbsp maple syrup
- 2 garlic cloves, minced
- ½ tbsp fresh ginger, grated
- 1 tsp yellow curry powder
- ½ tsp ground turmeric
- salt to taste
Instructions
- In a big bowl, add all the salad ingredients. Set aside.
- Make the dressing by adding all the dressing ingredients in a small separate bowl and whisk well. If too thick, add some water. Taste and adjust seasoning if needed.
- Drizzle the dressing on the salad and toss to combine. Eat immediately or keep in the fridge for up to 5 days.
So good and Easy to do👏👌👍🏼