Vegan Curried Broccoli Chickpea Salad

Vegan Curried Broccoli Chickpea Salad is a vibrant, flavor-packed dish that combines crunchy broccoli, protein-rich chickpeas, and a creamy, spiced dressing. This salad is a delicious blend of textures and bold curry flavors, making it a satisfying meal or side dish.

I first made this when I was looking for a fresh, nutrient-dense salad with a bit of warmth and spice, and it quickly became a favorite. The combination of tender chickpeas and crisp broccoli, all coated in a creamy curry dressing, is both hearty and refreshing. What I love most about this recipe is how customizable it is—add nuts for crunch, dried fruit for sweetness, or extra spices for more heat.

What’s great about Vegan Curried Broccoli Chickpea Salad is its versatility. It’s perfect for meal prep, as the flavors deepen over time, making it even more delicious the next day. Whether you’re enjoying it as a main dish, a side, or a quick lunch, this salad is packed with plant-based goodness and guaranteed to satisfy!

Perfect for:

Quick and healthy lunches
Meal prepping for the week
Potlucks and gatherings
Vegan and plant-based diets
Light yet satisfying meals

Why You’ll Love This Recipe

Here are 10 reasons why this Vegan Curried Broccoli Chickpea Salad deserves a spot in your meal rotation:

Packed with Plant-Based Protein: Chickpeas provide a hearty source of protein and fiber.
Bold Curry Flavor: The creamy dressing is infused with curry powder for a warm, aromatic taste.
Crunchy and Creamy Texture: Fresh broccoli and chickpeas contrast beautifully with the rich dressing.
Quick and Easy to Make: Comes together in just 15 minutes—no cooking required!
Perfect for Meal Prep: Stays fresh in the fridge, making it great for busy weekdays.
Dairy-Free and Gluten-Free: Ideal for various dietary needs without sacrificing flavor.
Versatile Dish: Enjoy as a main, side, or even stuffed in wraps for a delicious twist.
Nutrient-Dense Ingredients: Loaded with fiber, vitamins, and healthy fats.
Customizable to Your Taste: Easily adjust spice levels or add extra veggies.
Refreshing and Satisfying: The combination of cool, crisp veggies and creamy dressing is irresistible.

Preparation and Cooking Time

Total Time: 15 minutes
Preparation Time: 15 minutes
Cooking Time: None
Servings: 4 servings
Calories per serving: Approximately 250-300 calories
Key Nutrients: Protein: 9g, Carbs: 32g, Fat: 12g

Ingredients

For the Salad:

3 cups broccoli florets, chopped
1 can (15 oz) chickpeas, drained and rinsed
½ cup shredded carrots
¼ cup red onion, finely diced
¼ cup raisins or dried cranberries
¼ cup sunflower seeds or chopped almonds

For the Curried Dressing:

½ cup vegan mayo or plain dairy-free yogurt
1 tablespoon curry powder
1 teaspoon maple syrup or agave nectar
1 teaspoon Dijon mustard
1 tablespoon lemon juice or apple cider vinegar
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Ingredient Highlights

Chickpeas: A great plant-based protein and fiber source.
Broccoli: Provides crunch, vitamins, and antioxidants.
Curry Powder: Adds warmth and depth of flavor.
Raisins or Cranberries: Offer a touch of natural sweetness.
Vegan Mayo or Yogurt: Creates a creamy, dairy-free dressing.

Step-by-Step Instructions

Prepare the Salad:

Chop the Broccoli: Cut the broccoli into small, bite-sized florets for easy eating.
Combine Ingredients: In a large bowl, mix broccoli, chickpeas, shredded carrots, red onion, raisins, and sunflower seeds.

Make the Dressing:

Whisk the Dressing: In a small bowl, whisk together vegan mayo (or yogurt), curry powder, maple syrup, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.

Assemble the Salad:

Toss Everything Together: Pour the dressing over the salad ingredients and mix until evenly coated.
Chill or Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.

How to Serve

Here are 10 ways to enjoy Vegan Curried Broccoli Chickpea Salad:

As a Standalone Meal: A satisfying lunch packed with protein and fiber.
With Pita or Wraps: Stuff into whole wheat pitas or wraps for a tasty sandwich alternative.
Alongside Grains: Serve over quinoa, brown rice, or couscous for a heartier dish.
With Leafy Greens: Pair with spinach, arugula, or kale for an extra veggie boost.
As a Side Dish: Complements grilled vegetables, tofu, or plant-based burgers.
At a Picnic or Potluck: A crowd-pleasing salad that travels well.
In a Buddha Bowl: Combine with roasted veggies and avocado for a nourishing bowl.
With Roasted Sweet Potatoes: The flavors blend beautifully for a wholesome meal.
As Meal Prep: Store in an airtight container for a ready-to-go lunch option.
With a Crunchy Topping: Add crushed cashews or sesame seeds for extra texture.

Additional Tips

Blanch the Broccoli – Lightly steam or blanch the broccoli for a tender-crisp texture while keeping its vibrant green color.
Use Roasted Chickpeas – For extra crunch, roast the chickpeas with a bit of curry powder before adding them to the salad.
Make It Creamier – Add a dollop of vegan yogurt or tahini to the dressing for a richer consistency.
Boost the Protein – Toss in hemp seeds, sunflower seeds, or chopped almonds for added plant-based protein.
Add Some Sweetness – A handful of raisins, dried cranberries, or diced apples can balance the spice with a touch of natural sweetness.
Enhance the Spice – Adjust the curry powder, add a pinch of cayenne, or mix in fresh ginger for a bolder flavor.
Let It Marinate – Allow the salad to chill for at least 30 minutes before serving to let the flavors meld beautifully.
Use Fresh Herbs – Stir in chopped cilantro or parsley for a refreshing, vibrant touch.
Swap the Dressing Base – Instead of vegan mayo, try mashed avocado or blended cashews for a whole-food alternative.
Serve Creatively – Enjoy it as a sandwich filling, a wrap, or over quinoa for a heartier meal.

Recipe Variations

Creamy Tahini Twist – Replace the vegan mayo with tahini for a nutty, creamy texture. Add a splash of lemon juice for brightness.
Sweet & Crunchy – Mix in diced apples, raisins, and toasted almonds for a sweet and crunchy contrast.
Spicy Kick – Add finely diced jalapeños or a dash of cayenne pepper for extra heat.
Citrus Infusion – Swap the vinegar for fresh orange or lime juice to add a citrusy zing.
Nutty Delight – Stir in toasted cashews or pecans for added crunch and depth of flavor.
Avocado Mash-Up – Replace some of the mayo with mashed avocado for a richer, fresher taste.
Mediterranean Flair – Add kalamata olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean touch.
Extra Protein Boost – Toss in quinoa or edamame for more plant-based protein.
Tropical Twist – Mix in diced pineapple or mango for a sweet, tropical contrast to the curry spices.
Roasted & Smoky – Lightly roast the broccoli and chickpeas before mixing for a deeper, smoky flavor.

Special Equipment

Food Processor – For chopping broccoli into small, even pieces.
Blender – To blend creamy curry dressing if using cashews or other thick ingredients.
Mixing Bowls – For tossing and combining all ingredients.
Salad Spinner – To dry washed broccoli and greens efficiently.
Sharp Chef’s Knife – For precise chopping of vegetables and herbs.
Citrus Juicer – To extract fresh lemon or lime juice for added flavor.
Measuring Cups & Spoons – Ensuring accurate spice and dressing ratios.
Garlic Press – To easily crush fresh garlic for the dressing.
Microplane/Zester – For zesting citrus or grating fresh ginger.
Airtight Storage Containers – For storing leftovers or meal-prepping.

FAQ Section

Can I use frozen broccoli instead of fresh?
Fresh is best for crunch, but you can use thawed frozen broccoli—just drain well.
How long does this salad last?
Store in the fridge for up to 3 days in an airtight container.
Can I make this nut-free?
Yes! Use sunflower seeds or pumpkin seeds instead of almonds.
Can I prepare this in advance?
Absolutely! It tastes even better after a few hours in the fridge.
What can I use instead of chickpeas?
White beans, lentils, or edamame make great substitutes.
Can I use a different dressing?
Yes! Try a lemon-tahini or miso-ginger dressing for variety.
How do I make this salad oil-free?
Use dairy-free yogurt instead of vegan mayo and skip the oil.
Can I add other veggies?
Definitely! Bell peppers, snap peas, or shredded cabbage are great additions.
What’s the best way to serve leftovers?
Let the salad sit at room temperature for a few minutes before serving.
Can I add tofu or tempeh?
Yes! Crumbled tofu or cubed tempeh add extra protein and texture.

Conclusion

Vegan Curried Broccoli Chickpea Salad is a bold and flavorful dish packed with crunchy broccoli, hearty chickpeas, and a creamy, spiced curry dressing. It’s the perfect balance of savory, tangy, and slightly sweet, making it a delicious and satisfying meal or side dish.

Customize it by adding raisins or dried cranberries for a touch of sweetness, toasted nuts or seeds for extra crunch, or a squeeze of lemon for added brightness. Serve it chilled for a refreshing salad that pairs beautifully with grain bowls, wraps, or as a meal on its own.

I can’t wait to see how your Vegan Curried Broccoli Chickpea Salad turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your flavorful creations! And don’t forget to leave a comment letting me know how you made this recipe your own!