Curried Broccoli Salad

A delicious blend of broccoli, chickpeas, and almonds, with a creamy curry dressing. Packed with plant protein and dietary fibre, this is a great dish to take to parties and picnics over Summer, even for Christmas Day! Serves 4-6 as a side dish.

Salad Ingredients

• 1 head of broccoli, finely chopped

• 1 cup carrots, shredded

• 1 420g can chickpeas, drained and rinsed

• ½ cup dry roasted almonds, chopped

• ½ cup sultanas/raisins or dried cranberries

• for a festive touch

• 2-3 spring onions, chopped

• ¼ cup hemp seeds

• 1 bunch coriander, chopped

Dressing Ingredients

• ¼ cup hulled tahini

• ½ large lemon, juiced

• 4-6 tbsp water to thin dressing, more if too thick

• 1 clove garlic, minced

• 2 tsp maple syrup

• 1 tsp yellow curry powder

• ½ tbsp ginger, freshly grated

• ¼ tsp salt, black pepper, freshly ground

Directions

In a large bowl, mix broccoli, chickpeas, carrots, sultanas/raisins or cranberries, spring onions, coriander, and hemp seeds.

In a small bowl, whisk the tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger turmeric, salt, and pepper. Drizzle over salad and toss to combine. Sprinkle over nuts and toss again. Enjoy immediately or can be kept refrigerated for 2-3 days.

Recipe by Sarah Radford, Nutritionist and Health Coaching student.
Adapted from the original recipe by Casey Linke FNP-C from her e-book Happy Gut, Happy You.