Broccoli and Chickpea Salad

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:
Prep Time20 minutes
Total Time20 minutes
Meal Type: Lunch, Salads, Sides
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Almonds, Broccoli, Carrots, Chickpeas, Cranberries, Lemons
Servings: 4
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:
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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