Zesty Chickpea & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free]

This Zesty Chickpea & Broccoli Salad With Curried Vinaigrette is such an easy recipe that you can serve on its own or as a side dish.

This is such an easy recipe that you can serve on its own or as a side dish. I like to eat it with some warm pitta bread.

Make sure you use both the stalk (cutting it into thin slices ) and the florets (also cut into thin slices). This salad is also delicious entirely raw without cooking the broccoli. Personally, I prefer it with cooked broccoli as otherwise, the stalk can be a bit tough.

You can prepare this salad up to 3 hours ahead.

I hope you enjoy this Zesty Chickpea & Broccoli Salad With Curried Vinaigrette recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Zesty Chickpea & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free]

This is such an easy recipe that you can serve on its own or as a side dish.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 18 minutes mins

Cook Time 2 minutes mins

Total Time 20 minutes mins

Course Salads

Cuisine English

Servings 6 people

Calories 1397 kcal

Equipment

saucepan

mandoline or vegetable peeler

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 broccoli
• 2 handfuls cherry tomatoes
• 400 g can chickpeas
• 1 orange pepper
• 3 spring onions
• 2 handfuls pitted black olives
• 5 Tbsp extra virgin olive oil
• 2 Tbsp maple syrup
• 1/2 tsp Dijon mustard
• 1 garlic clove – crushed
• 2 Tbsp cider vinegar
• juice of 1 lemon
• 2 tsp mild curry powder
• 1 Tbsp freshly grated ginger
• 1/2 tsp turmeric
• small bunch of coriander
• 2 handfuls flaked almonds

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Instructions

 

• If you are cooking the broccoli, heat some water in a saucepan. If you prefer eating it raw, jump to step #4.
• Slice the broccoli florets very finely with a sharp knife. With a mandoline or vegetable peeler shave the broccoli stalk lengthwise into thin slices.
• When the water is boiling, blanch the broccoli for 2 mins. Drain and set aside.
• Make the vinaigrette by mixing together the olive oil, vinegar, Dijon mustard, lemon juice, maple syrup, curry powder, turmeric, crushed garlic and ginger.
• Cut the cherry tomatoes in half. Cut the olives into thin slices. Cut the orange pepper into small dice. Place the vegetables all in a salad bowl.
• Rinse and drain the chickpeas. Add to the salad bowl followed by the broccoli, finely chopped spring onion and finely chopped coriander. Toss everything in the curried vinaigrette.
• Toast the flaked almonds in a pan. Sprinkle on top of salad just before serving.

Nutrition

Serving: 200gCalories: 1397kcalCarbohydrates: 139gProtein: 40gFat: 84gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 55gSodium: 1491mgPotassium: 3173mgFiber: 39gSugar: 42gVitamin A: 8172IUVitamin C: 711mgCalcium: 544mgIron: 13mg

Find this recipe online:

Zesty Chickpea & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/zesty-chickpea-broccoli-salad-curried-vinaigrette-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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