Okay, Here’s the Story Behind This Salad

You ever have one of those recipes you just start throwing together because the fridge looks a bit empty and you don’t want to go to the shop? That’s exactly how this Vegan Curried Broccoli Chickpea Salad first happened at my place. The first time I made it, I was convinced it was going to be one of those back-of-the-fridge fiascos… but nope, everyone actually devoured it (even my neighbor popped in “for a quick hello” and somehow left with a Tupperware). Vegans, non-vegans, and even my curry-shy Dad all gave it the thumbs up.

Vegan Curried Broccoli Chickpea Salad Recipe

Oh, quick side-note: one time I made this and accidentally used garam masala instead of curry powder. Tasted kind of interesting—wouldn’t do it again, but hey, it didn’t go in the bin!

Why You’ll Love This (Or, Why I Keep Making It)

I seem to whip this salad out any time I need something super quick but not boring (tinned beans for the win!). My family goes a bit mad for this because it somehow feels fresh and cozy at the same time—if that makes sense. And honestly? I make it when it’s too hot to bother with the oven, or when I’m feeling lazy but want to trick myself into eating more greens. Plus it’s a proper “clean out the crisper” kind of dish. Oh, and I’m not embarrassed to say, the curry dressing is so good, I’ve caught myself licking the spoon (don’t judge until you try it).

What You’ll Need (Substitutions & Shortcuts Galore)

1 good-sized head of broccoli (about 350g-ish, or just a big handful – I sometimes use frozen florets if I’m skint on time. Frankly, it’s fine!)
1 tin (400g) chickpeas, drained & rinsed (or use cooked lentils if you’re out of chickpeas, which, apparently, is a thing in my house)
Half a small red onion, thinly sliced (spring onions work too, or skip if onions aren’t your thing)
2-3 tablespoons raisins or sultanas (my mate Lisa swears by dried cranberries, so try that if you want)
Half a cup of toasted almonds, roughly chopped (or cashews or even pumpkin seeds, honestly, nobody’s policing this)
For the dressing: 4 tablespoons vegan mayo (use plain yoghurt if you want it lighter… sometimes I just use whatever’s lurking in the back of the fridge)
1 teaspoon curry powder (if it’s a bit past its date, chuck in a little extra for good luck)
Juice of half a lemon (or lime if you’re feeling wild)
Optional: small bunch fresh coriander, chopped (some folks hate coriander, so skip if you must)
Salt & pepper, to taste

How To Whip This Up (a Little Chaotic, But Trust Me)

Blanch the Broccoli: Bring a pot of water to the boil, throw in your chopped broccoli for literally 90 seconds (no more—unless you’re into limp veggies… I’m not). Drain and rinse under cold water so it stays bright. Sometimes I just microwave the florets with a splash of water, but don’t tell the broccoli purists.
Mix Up the Dressing: Grab a big bowl and stir together your vegan mayo, curry powder, and lemon juice. Taste it—sometimes I add another little pinch of curry powder here if it’s not quite punchy enough. Actually, making the dressing is my favorite bit; you can adjust it however you like, honestly.
Toss Everything Together: In goes the broccoli, chickpeas, onions, fruits, and nuts. Pour over the dressing. This is where I sneak a taste and immediately need to remind myself, “save some for the actual meal, please.” Season with salt and pepper, plus coriander if you’re up for that. Give it all a good mix—don’t worry if it looks a bit odd right now, it comes together beautifully.
Pop it in the fridge for, oh, at least 30 minutes if you can stand the wait. Better flavour, but sometimes I just eat it standing at the counter. We all have our moments.

What I Wish I’d Known (Notes from the Trenches)

If you let this sit overnight, the flavour really gets going. Like, wow. Next-day lunch = winner.
Don’t skip cooling the broccoli after blanching. Sad, grey veg wrecked this for me once. Won’t do it again.
Once, I added way too many nuts. Tasted like a forest floor. Now I sprinkle, not dump.
I find you can up the curry if you like a more “British curry house” vibe. Maybe go easy your first time.

Weird and Wonderful Variations I’ve Test-Driven

Swapped chickpeas for white beans once—not bad, just a bit softer than I like.
Tried adding apple for crunch; everyone at the table was properly confused. Maybe leave the apples for another day.
Used roasted cauliflower instead of broccoli—actually, this was a banger. Give it a go sometime.

Handy Kit for Making This (and What To Do If You Don’t Have It)

Big mixing bowl (I’ve resorted to salad spinner bowls more than once—works fine!)
Sharp knife (or, honestly, kitchen scissors if you’re feeling lazy—I won’t tell)
Colander or sieve for blanching the broccoli. Otherwise, just use a slotted spoon and hope for the best
Citrus juicer is handy, but hey, your hands will do the trick—even if it’s a bit messy

Keeping It Fresh (Or, Why This Rarely Lasts In My House)

This keeps fine in a sealed container in the fridge for 2-3 days, though honestly, in my house it never lasts more than a day! I think it even tastes a little better the next day—just give it a stir, maybe freshen it up with some extra lemon if it’s looking a bit sleepy.

How I Like to Serve It (But You Do You)

I usually pile a big scoop onto some ciabatta (sometimes toasted if I’m feeling extra), or just eat it straight from the bowl. My cousin likes it over rice for a bit of a “deconstructed curry” thing. We once had it alongside grilled veggie skewers at a barbecue—result.

Lessons Learned (Pro Tips Form My Own Kitchen Disasters)

I once tried rushing the broccoli blanching step—it went grey and mushy, which is not the vibe.
Actually, I find it works better if you don’t overdress the salad. You can always add more, but you can’t take it off.
If you skimp on the seasoning, it falls a bit flat. Taste and taste again (but not so much you run out of salad).

FAQ (Real Questions from Real Folks)

Can I make this nut-free? Absolutely—just bung in some toasted sunflower or pumpkin seeds instead. The crunch is what matters most, honestly.
Is this gluten free? Yep, naturally GF, unless the curry powder or mayo is hiding something weird. Read the label if you’re worried.
What if I hate raisins? Just leave them out! Or pop in cranberries, or even chopped dates if you’re feeling cheeky. My uncle won’t touch it with raisins so I totally get it.
Warm or cold? Definitely best cold, but, er, someone in my house ate it warm once and said it was “fine”—though maybe they were being polite?
Can I double the batch? Oh, for sure. I do this for picnics and potlucks. Just make sure you’ve got a bowl big enough—a mixing bowl the size of your head is ideal. And if you don’t, use two bowls and pretend it was on purpose.

Anyway, whether you eat this for lunch at your desk or serve it at your next big shindig, I reckon you’ll have people asking for the recipe. Let me know how your experiment goes—or if you have a happy accident along the way, I want to hear about it!

Vegan Curried Broccoli Chickpea Salad Recipe You’ll Love