Zesty Chickpea & Broccoli Salad With Curried Vinaigrette

This zesty chickpea and broccoli salad with curried vinaigrette is very quick and easy to prepare. Packed with fresh flavours and just the right amount of spice, you can enjoy it as a light meal or side dish.

Zesty Chickpea & Broccoli Salad with Curried Vinaigrette – Fresh & Flavourful

This zesty chickpea and broccoli salad with curried vinaigrette is a simple yet flavour-packed dish that works beautifully as a light meal or a side. I love pairing it with warm pitta bread or a slice of crusty bread.

One of the great things about this recipe is that you can use the whole broccoli—both the florets and the stalk—so nothing goes to waste. Just slice the broccoli florets very finely with a sharp knife and slice the stalk thinly with a mandoline or vegetable peeler. You can enjoy the salad completely raw if you like a bit of crunch, but I prefer to cook the stalk for a few minutes to make it more tender and enjoyable.

The curried vinaigrette really ties everything together, adding a warm, spicy kick that soaks into the chickpeas, giving them even more flavour, and makes every bite irresistibly tasty.

This salad is also great for prepping ahead of time, making it ideal for busy days. You can prepare it up to three hours in advance, letting the flavours meld together beautifully before serving. Whether you enjoy it fresh or after a little time in the fridge, it’s a fuss-free, vibrant dish that’s sure to brighten up your plate!

Here Are Some More Salad Recipes To Try

• Chickpea Salad
• Shaved Brussels Sprouts Salad
• Spring Soba Noodle Salad with Crispy Tofu
• Asian Red Cabbage Slaw

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 zesty chickpea and broccoli salad with curried vinaigrette is quick and easy to make. Bursting with fresh flavours and a hint of spice, it’s perfect as a light meal or a tasty side.

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 servings

Calories 232 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.
  1 broccoli
• 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, garlic, and ginger.
  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, 1/2 tsp turmeric, 1 Tbsp freshly grated ginger
• Cut the cherry tomatoes in half. Cut the olives into thin slices. Cut the pepper into small dice. Place the vegetables all in a salad bowl.
  2 handfuls cherry tomatoes, 2 handfuls pitted black olives, 1 orange pepper
• 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.
  400 g can chickpeas, 3 spring onions, small bunch of coriander
• Dry toast the flaked almonds in a pan. Sprinkle on top of salad just before serving.
  2 handfuls flaked almonds

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 23gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 248mgPotassium: 529mgFiber: 7gSugar: 7gVitamin A: 1362IUVitamin C: 119mgCalcium: 91mgIron: 2mg

Keyword broccoli, chickpea, salad

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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