Description
A vibrant vegan salad featuring roasted broccoli, hearty chickpeas, crunchy vegetables, and a creamy curry dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
- 1 medium head broccoli, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup shredded carrots
- 1/4 cup finely chopped red onion
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro
- 1/3 cup vegan mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the broccoli florets on the baking sheet. Roast for 12-15 minutes until tender and lightly browned. Let cool slightly.
- In a large mixing bowl, combine the roasted broccoli, chickpeas, shredded carrots, red onion, raisins, and chopped cilantro.
- In a small bowl, whisk together the vegan mayonnaise, curry powder, lemon juice, salt, and black pepper until smooth.
- Pour the curry dressing over the salad ingredients and toss until everything is evenly coated.
- Chill for at least 10 minutes before serving, allowing the flavors to meld. Serve cold or at room temperature.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg