Curried Broccoli Chickpea Salad

Ingredients

For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce) can chickpeas, rinsed and drained
½ cup toasted sliced almonds (can also use chopped roasted almonds)
½ cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro

For the dressing:
¼ cup tahini
½ large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

chickpeas

Made this years ago for a girls trip! Simple and filling lunch salad!

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Yield:

4 to 6 Servings

Time:

30m

Category:

Side