For the salad:
- 1 head of broccoli, very finely chopped (or 1 bag of TJ's chopped broccoli)
- 1 cup shredded carrots
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
- 1/2 cup dried cranberries
- 1 bunch green onions, chopped
- ¾ cup chopped fresh cilantro
For the dressing:
- 1/4 cup tahini
- 1/2 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
INSTRUCTIONS
- In a large bowl, add finely chopped broccoli (boil 1 min), 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.
NOTES
If you are making this for a party, it most likely serves 6 rather than 4 people.
To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.
From; https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/
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