Chickpea and Broccoli Salad

This salad has lots of protein and fiber to keep you going strong all day long. Makes a great lunch salad or a side for dinner or when we can have pot lucks again!

4 servings


For the salad:

1 head of broccoli, chopped very small

2 carrots, shredded

1 (15 ounce) can chickpeas, rinsed and drained

½ cup toasted sliced almonds

½ cup dried cranberries

4 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, minced

1-2 teaspoons maple syrup

1 teaspoon curry powder

½ tablespoon freshly grated ginger

½ teaspoon ground turmeric

½ teaspoon salt

Freshly ground black pepper


1.  In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

2.  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.

3.  Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

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