Curried Broccoli Chickpea Salad | Peak Results Nutrition

This hearty salad makes 4 large servings and makes a very satisfying lunch. It’s high fiber and protein content will keep you full all afternoon and this salad keeps really well, so make it ahead for your weekday lunches. Each serving contains 423 calories, 18 g of healthy fats, 55 g of complex carbohydrates, 18 g of protein and a whopping 15 g of fiber!

Ingredients:

1 bunch of Broccoli (very finely chopped)

1 Carrot, peeled and shredded

1-15 oz can of chickpeas, drained and rinsed

1/2 cup Sliced Almonds

1/2 Dried Unsweetened Cranberries

6 stalks of Green Onion (finely chopped)

3/4 cup Cilantro (chopped)

1/4 cup Tahini

1/2 Lemon (large, juiced)

2-3 Tablespoons of warm water to thin dressing

1 clove of Garlic, minced

1 teaspoon Maple Syrup1 teaspoon Curry Powder

1 1/2 teaspoons Ginger, freshly grated

1/2 teaspoon Turmeric

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Directions

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Add 1 or 2 more tablespoons of warm water to thin dressing if needed.
Drizzle dressing over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for up to 5 days.

Notes:

For extra flavour, toast the almonds in a 350F oven for 5 minutes.

Recipe adapted from Ambitious Kitchen

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