So, it’s been awhile I know ;) And thank you to everyone I have seen recently that has commented so kindly on the ol’ blog – you have motivated me to get a post up! So, here goes…
I found and made this Curried Broccoli Chickpea Salad this past weekend for a group gathering and it was a hit. It’s vegan (for anyone who is into that kind of thing), packs a super crunchy punch and the flavor profile is delicious with hints of fresh ginger, spicy garlic, tahini, curry and tumeric. It’s basically the perfect winter dish when you want something light, healthy and fresh to chase away those winter blues. I will definitely be adding it into my recipe rotation.
It comes together very quickly. Of course I made a complete mess (as I’m somewhat of a tornado in the kitchen) but it was worth it. I recommend doubling up the dressing portion of the recipe to make sure you have enough of that yummy goodness to coat the entire salad. I used a HUGE head of broccoli. This can be made the night before and served next day too so it’s perfect for a make-ahead. Ok, let’s get to it. Steps below!
- For the salad:
- 1 head of broccoli, finely chopped
- 1 cup shredded carrots
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1 bunch green onions, chopped
- 3/4 cup chopped cilantro
- For the dressing: (again, I doubled this)
- 1/4 cup tahini
- 1/2 large lemon, juiced
- 3-5 tablespoons water, to thin the dressing
- 1 garlic clove, grated
- 1-2 tablespoons pure maple syrup
- 1 teaspoon yellow curry powder
- 1/2 tablespoon grated ginger
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon salt
- Freshy ground pepper
In a large bowl, combine the chopped broccoli, carrots, chickpeas, almonds, cranberries, onions and cilantro. (See, I told you it was easy). Set aside.
In another small bowl whisk together tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, tumeric, salt and pepper.
Once dressing is combined, pour over the salad ingredients and give everything a good stir to coat. Time for the taste taste! I added a bit more salt and pepper and more nuts and cranberries as I like the crunch and sweetness. Otherwise, perfect as is!
Enjoy and have a great week.