Vegan curried broccoli chickpea has become my absolute go-to for a quick and satisfying lunch. I remember the first time I made it, I was looking for a way to use up some leftover broccoli and a can of chickpeas, and I stumbled upon this amazing combination. The creamy, tangy dressing coating the tender-crisp broccoli and hearty chickpeas is just pure comfort food. The aroma of the curry powder filling my kitchen always makes me happy. If you’re wondering how to make vegan curried broccoli chickpea that’s both healthy and incredibly delicious, you’ve come to the right place! Let’s get cooking!
Why You’ll Love This Vegan Curried Broccoli Chickpea Salad
This salad is a winner for so many reasons:
- The flavor combination is out of this world – a perfect balance of creamy, tangy, and savory.
- It’s incredibly quick to prepare, making it ideal for busy weeknights or lunches.
- It’s packed with plant-based goodness, offering great health benefits with fiber and protein.
- This simple vegan broccoli chickpea curry is also super budget-friendly, using common pantry staples.
- It’s a crowd-pleaser that even picky eaters enjoy, making it family-friendly.
- You get a truly healthy vegan curried broccoli chickpea dish that doesn’t skimp on taste.
- It’s versatile and can be enjoyed as a side or a light main meal.
Ingredients for Vegan Curried Broccoli Chickpea Salad
Here’s what you’ll need to whip up this delightful vegan curry with broccoli and chickpeas. I love that most of these are pantry staples!
- 2 cups fresh broccoli florets – I like to steam mine until just tender-crisp for the best texture.
- 1 can (15 oz) chickpeas, rinsed and drained – These provide the hearty protein base for our salad.
- 1/2 cup red onion, finely chopped – Adds a nice sharp bite that balances the creamy dressing.
- 1 medium carrot, grated – For a touch of sweetness and vibrant color.
- 1/4 cup fresh cilantro, chopped – Adds a burst of freshness that brightens everything up.
- 1/2 cup vegan yogurt, plain and unsweetened – This is the base for our creamy, tangy dressing.
- 2 tbsp curry powder – The star spice that gives this dish its signature flavor!
- 2 tbsp lemon juice, freshly squeezed – For that essential zing and tang.
- 1 tbsp maple syrup – Just a touch to balance the acidity and spice.
How to Make Vegan Curried Broccoli Chickpea Salad
Whipping up this delicious salad is a breeze! You’ll be amazed at how quickly you can have a flavorful meal on the table. This broccoli chickpea curry vegan recipe is perfect for when you need something healthy and satisfying without a lot of fuss.
- Step 1: Start by preparing your vegetables. Wash and cut the 2 cups fresh broccoli florets into bite-sized pieces. For the best texture, I like to steam them for just 2-3 minutes until they’re tender-crisp, then immediately plunge them into ice water to stop the cooking and keep them vibrant green.
- Step 2: Next, rinse the 1 can (15 oz) chickpeas under cold running water until the water runs clear. Drain them thoroughly. This step is important to remove any excess liquid and sodium from the can.
- Step 3: In a large mixing bowl, combine the prepared broccoli florets with the rinsed chickpeas. Add the 1/2 cup red onion, finely chopped, and the 1 medium carrot, grated. Toss everything gently to distribute the ingredients evenly.
- Step 4: Now, let’s make that amazing dressing! In a separate, smaller bowl, whisk together the 1/2 cup vegan yogurt, plain and unsweetened, 2 tbsp curry powder, 2 tbsp lemon juice, freshly squeezed, and 1 tbsp maple syrup. Keep whisking until the dressing is completely smooth and creamy. The aroma of the curry powder is already making me hungry!
- Step 5: Pour the creamy dressing over the vegetable and chickpea mixture in the large bowl. Add the 1/4 cup fresh cilantro, chopped. Gently toss everything together until all the ingredients are beautifully coated. Make sure every bit of broccoli and chickpea gets some of that delicious dressing.
- Step 6: For the best flavor experience, cover the bowl and refrigerate your quick vegan curried broccoli chickpea salad for at least 30 minutes. This chilling time allows the flavors to meld together beautifully, creating a truly harmonious dish. I find it tastes even better the next day!
Pro Tips for the Best Vegan Broccoli Chickpea Curry
Elevate your salad game with these simple tricks. They’ll ensure your vegan broccoli chickpea curry is always a hit!
- Don’t skip steaming the broccoli! It makes a world of difference in texture compared to raw.
- Taste and adjust the dressing before tossing. You might want a little more lemon juice for tang or maple syrup for sweetness.
- For added crunch, stir in some chopped toasted almonds or cashews right before serving.
- Fresh cilantro makes a big impact, but if you’re not a fan, fresh parsley works too.
What’s the secret to perfect vegan curried broccoli chickpea salad?
The key is the dressing-to-veggie ratio and allowing time for the flavors to meld. A well-balanced dressing that’s tangy, slightly sweet, and perfectly spiced makes this curried broccoli and chickpeas vegan dish shine.
Can I make vegan curried broccoli chickpea salad ahead of time?
Absolutely! This salad is fantastic for meal prep. Make it up to a day in advance and store it covered in the refrigerator. The flavors deepen beautifully overnight. For more information on meal prepping, check out these last recipes.
How do I avoid common mistakes with vegan broccoli chickpea curry?
Two common pitfalls are overcooking the broccoli (making it mushy) and not draining the chickpeas well (leading to a watery salad). Ensure your broccoli is tender-crisp and your chickpeas are thoroughly drained. You can learn more about proper food preparation techniques by visiting the about Niki Air Fryer section.
Best Ways to Serve Vegan Curried Broccoli Chickpea
This versatile salad is wonderful on its own, but it also pairs beautifully with so many other dishes. I love serving it as a light lunch or a vibrant side dish at barbecues and potlucks. For a complete meal, consider serving it alongside some grilled tofu or tempeh, or even stuffed into warm pita bread. It also makes for an amazing vegan curried broccoli chickpea bowl when layered over fluffy quinoa or brown rice, topped with a sprinkle of toasted seeds for extra texture and crunch. For more serving ideas, see our home page.
Nutrition Facts for Vegan Curried Broccoli Chickpea Salad
This salad is a powerhouse of nutrition, making it a fantastic choice for a healthy meal. Each serving is packed with goodness, offering a satisfying and wholesome option. For details on data privacy, please refer to our privacy policy.
- Calories: 220
- Fat: 6g
- Saturated Fat: 1g
- Protein: 8g
- Carbohydrates: 36g
- Fiber: 10g
- Sugar: 4g
- Sodium: 250mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For terms of use, please visit terms of use.
How to Store and Reheat Vegan Curried Broccoli Chickpea
Proper storage is key to enjoying this delicious vegan chickpea and broccoli curry for days to come. Once your salad has cooled to room temperature (this usually takes about an hour after preparation), transfer it to airtight containers. I find that glass containers work best for preventing any lingering odors. You can safely store this salad in the refrigerator for about 3 to 4 days. It actually tastes even better on the second day as the flavors have more time to meld together beautifully.
While this salad is best enjoyed fresh, you can technically freeze portions of it, though the texture of the broccoli might change slightly upon thawing. For freezing, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It should keep well for up to 3 months. To reheat, thaw frozen portions overnight in the refrigerator. You can enjoy it cold, or gently warm it in a microwave-safe dish for a minute or two until heated through. Stir well before serving. If you have any questions, feel free to contact us.
Frequently Asked Questions About Vegan Curried Broccoli Chickpea
What makes this vegan curried broccoli chickpea salad so good?
It’s the perfect harmony of textures and flavors! The creamy, tangy dressing coats tender-crisp broccoli and hearty chickpeas, creating a satisfying bite. It’s a simple yet incredibly delicious way to enjoy a healthy, plant-based meal.
Can I substitute the vegan yogurt in the dressing?
Yes! You can use vegan mayonnaise for a richer dressing or even a blend of silken tofu and lemon juice for a lighter option. Experiment to find your favorite for this plant-based curried broccoli chickpea dish.
What other vegetables can I add to this salad?
Feel free to get creative! Diced bell peppers, shredded cabbage, corn, or even some cooked quinoa would be delicious additions. Adding colorful vegetables boosts both flavor and nutritional value. For GDPR information, please see our GDPR policy.
Is this recipe allergy-friendly?
This recipe is naturally free from dairy and eggs. Always ensure your vegan yogurt is soy-free if needed. It’s a fantastic option for those with common dietary restrictions looking for a flavorful meal.
Variations of Vegan Curried Broccoli Chickpea Salad
This versatile salad is wonderful as is, but it’s also a fantastic base for customization. You can easily adapt it to suit your taste preferences or dietary needs. For a bit of heat, try transforming it into a spicy vegan broccoli chickpea curry by adding a pinch of cayenne pepper or finely minced jalapeño to the dressing. If you’re looking for different textures, consider roasting the broccoli and chickpeas before tossing them with the dressing for a warmer, slightly caramelized flavor profile, making a lovely warm curried vegan broccoli and chickpeas dish.
Another great variation is to add some cooked grains like quinoa or farro to make it a more substantial meal. For those who love a creamy addition, stir in some diced avocado just before serving. You can also swap the yogurt for tahini for a nutty twist, or add a handful of toasted nuts and seeds for extra crunch and healthy fats.
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Vegan Curried Broccoli Chickpea: 30 Min Wonder
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegan
Description
A vibrant and flavorful Vegan Curried Broccoli Chickpea Salad, perfect for any occasion. This salad combines fresh broccoli, hearty chickpeas, and a creamy, tangy curry dressing for a delicious and nutritious meal or side dish.
Ingredients
- 2 cups fresh broccoli florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup red onion, finely chopped
- 1 medium carrot, grated
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan yogurt, plain and unsweetened
- 2 tbsp curry powder
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp maple syrup
Instructions
- Wash and cut broccoli into bite-sized florets.
- Rinse chickpeas under cold water and drain well.
- In a large mixing bowl, combine chopped red onion, grated carrot, broccoli florets, and chickpeas.
- In another bowl, whisk together vegan yogurt, curry powder, lemon juice, and maple syrup until smooth.
- Pour the dressing over the veggie mixture and toss gently to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For best results, steam broccoli until tender-crisp.
- Add nuts just before serving to prevent sogginess.
- Use fresh spices for more potent flavor.
- Consider adding diced bell peppers for extra crunch or avocado for creaminess.
- Store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook Salad
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
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