- 2 heads of broccoli, very finely chopped
- 100g carrots, shredded
- 2 tins chickpeas (400g tins), rinsed and drained
- 100g toasted sliced almonds (can also use chopped roasted almonds)
- 100g dried cranberries
- 2 bunches of spring onions, chopped
- 1 bunch of coriander, chopped
- FOR THE DRESSING
- 125g tahini
- 1/2 large lemon, juiced
- 90ml warm water, to thin dressing
- 2 cloves of garlic, finely minced
- 20g pure maple syrup, to sweeten
- 20g Essential Cuisine Miso Base
- 1 tbsp ginger, freshly grated
- 1 tsp ground turmeric
- Essential Cuisine Light Vegetable Stock Mix as required as a seasoning
- Freshly ground black pepper
Vegan Curried Broccoli Chickpea Salad
Vegan Curried Broccoli Chickpea Salad
Dr Sarah Schenker says...
The variety of vegetables make this a high-fibre dish which is good for aiding digestion and appetite control. They also provide plenty of vitamins and minerals that can help support heart health.
Ingredients
Method
1. In a large bowl, add the finely chopped broccoli, chickpeas, carrots, cranberries, green onion, and coriander. Set aside
2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, Essential Cuisine Miso Stock Base, ginger, turmeric, salt and pepper. Immediately drizzle over the salad and toss to combine
3. Sprinkle almonds and Essential Cuisine Light Vegetable Stock Mix on top and toss a few more times. Serve immediately with a fresh squeeze of lemon or place in the fridge for later. The salad will keep for up to 5 days
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