Broccoli and Chickpea Salad
A vibrant, crunchy, and protein-packed dish with flavors of fresh vegetables, tangy cranberries, and a creamy tahini dressing. Perfect for a light lunch or a refreshing side dish.
My Notes:
Servings:
Ingredients
For the salad:
- 1 head(s) broccoli finely chopped
- 1 cup(s) shredded carrots
- 1 14oz can(s) chickpeas drained and rinsed
- 1/2 cup(s) dried cranberries (or raisins or pomegranate seeds)
- 4 green onions chopped
- 3/4 cup(s) cilantro chopped (or sub parsley)
- 1/2 cup(s) sliced almonds toasted (sub sunflower seeds or pumpkin seeds if preferred)
For the dressing:
- 1/4 cup(s) tahini
- 1/2 lemon juiced
- 3-5 tablespoon(s) warm water (to thin dressing)
- 1/2 tablespoon(s) fresh ginger minced or grated
- 1 clove(s) garlic minced or pressed
- 2 teaspoon(s) agave or maple syrup
- 1 teaspoon(s) curry powder
- 1/2 teaspoon(s) turmeric
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
Instructions
- In a large bowl, combine the broccoli, carrots, chickpeas, dried cranberries, green onions, cilantro, and almonds.
- To make the dressing, whisk together the tahini, lemon juice, minced garlic, maple syrup, curry powder, freshly grated ginger, turmeric, salt, and freshly ground black pepper. Gradually add warm water to the dressing, whisking until the desired consistency is reached.
- Pour the dressing over the salad and toss well to combine, ensuring all ingredients are evenly coated. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 294kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 374mg | Potassium: 825mg | Fiber: 9g | Sugar: 20g | Vitamin A: 6634IU | Vitamin C: 149mg | Calcium: 154mg | Iron: 3mg
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