A delicious blend of broccoli, chickpeas, carrots and almonds, with a creamy curry dressing. Packed with plant protein and fibre for your gut microbes, this is a great dish to take to parties and picnics to share with friends.
PrintCurried Broccoli Salad
A lovely fresh and crunchy salad that all your friends (plant-based or not) will enjoy!
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 20 minutes
- Yield: 4–6 serves 1x
- Category: Lunch, Side Dish
- Cuisine: American, Vegan
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Salad
1 head broccoli, finely chopped
1 cup carrots, grated
1 can organic chickpeas, drained and rinsed
1/2 cup dry-roasted almonds, chopped
1/2 cup sultanas
2–3 spring onions, chopped
1/4 cup hemp seeds
1 bunch coriander, chopped
Dressing
1/4 cup hulled tahini
1/2 large lemon, juiced
4–6 tbsp water to thin, more if required
1 clove garlic, minced
1/2 tbsp fresh ginger, grated
2 tsp maple syrup
1/2 tsp turmeric powder
1 tsp yellow curry powder
1/4 tsp iodised salt
Cracked black pepper
Instructions
In a large salad bowl, mix broccoli, chickpeas, carrot, sultanas, spring onions, coriander and hemp seeds.
In a small bowl, whisk tahini, lemon juice, water, garlic, ginger, maple syrup, turmeric, curry powder, salt and pepper. Drizzle over salad and toss to combine.
Sprinkle over chopped almonds and toss again. Enjoy immediately or can be refrigerated for 2-3 days.
