This fresh and vibrant salad combines sweet and savoury notes. Perfect as a dish on its own or as a side.

Curried Broccoli Salad

For the salad:

  • ½ head broccoli, finely chopped
  • 2 carrots, shredded
  • 200g chickpeas, rinsed and drained
  • 20g (¼ cup) almonds, toasted and sliced
  •  50g (¼ cup) dried cranberries
  • 2 large spring onions, chopped
  • 1 bunch fresh coriander, chopped
  • ½ ripe avocado, diced
  • 40g (¼ cup) cucumber, diced For the dressing:
  • 55g (¼ cup) tahini
  • 1 lemon, juiced and zested
  • 1 clove garlic, finely minced
  • 2 tsp maple vinegar
  • 2 tsp white wine vinegar
  • 1 heaped tsp almond nut butter
  • 2 tsp coconut honey
  • 1 tsp garam masala
  • ½ tbsp freshly grated ginger
  • ½ tsp ground turmeric
  • Pinch salt
  • Pinch black pepper


  1. Combine the salad ingredients in a large bowl and set aside.
  2. Whisk the dressing ingredients together. If the dressing looks too thick add 2-3 tbsp of water to loosen.
  3. Pour the dressing onto the salad and combine well until everything is evenly coated.
  4. Refrigerate until ready to serve. The salad will keep in the fridge for up to two days.

Per serving (354g) Calories: 381, Carbohydrates: 50.4g, Sugars: 21.8g, Salt: 0.64g, Fat: 17.5g Saturates: 2.2g, Protein: 14g

Taken from September 2018 (Issue 42) Vegan Life Magazine

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