![Zesty Chickpeas & Broccoli Salad With Curried Vinaigrette [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/07/Zesty-Chickpeas-Broccoli-Salad-With-Curried-Vinaigrette-vegan-gluten-free-by-The-Flexitarian-v800-300x300.jpg)
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.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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