Alright, gather round: let me tell you about this Vegan Curried Broccoli Chickpea Salad I threw together last summer, just because I was staring at a sad-looking head of broccoli and the chickpeas I’d bought on sale. Actually, I didn’t even intend for it to become a family favorite—just wanted to skip turning the oven on (it was 30 degrees, and some bright spark suggested soup). But, boom, one bowl of this and my partner started making not-so-subtle noises about repeat appearances. Plus, I can eat it cold, directly from the fridge with a fork, which is either peak lazy or peak genius depending on the day.

Why this ends up on my table a LOT

I make this when I need to use up leftover veg, or on those days when ‘Salad‘ just feels a bit underwhelming, you know? The curry flavor is punchy without making you regret things later, and my sister (who usually acts like any broccoli is a personal affront) actually asks me for the recipe now.

Parenting tip? It doesn’t really work for sneaking vegetables past picky kids unless they already like curry. (Lesson learned the hard way… tiniest taste-testers can be ruthless!)

What you’ll need (ish)

1 medium head broccoli, chopped into bite-size pieces (fresh is best! But I’ve used frozen in a pinch; it works, sorta)
1 can chickpeas (about 400g), drained & rinsed—sometimes I use two if I’m stretching this for lunchboxes
1/2 red onion, sliced thinly (or spring onions, if you have those and want a milder bite)
1/2 cup raisins (or sultanas—actually, chopped dried apricots rocked my world once)
1/3 cup roasted cashews—or peanuts, or sunflower seeds if you’re out
Small handful fresh coriander (if you like it; my mate Tom thinks it tastes like soap)
For the curry dressing:

1/3 cup vegan mayo (store brand is fine, don’t stress)
1 tablespoon mild curry powder (grandma swore by ‘Sharwood’s’ but use what you’ve got)
2 tablespoons lemon juice (lime is nice too, or even apple cider vinegar)
1 tablespoon maple syrup (honey works if you’re not strict vegan, but okay, you didn’t hear it from me)
Pinch salt & pepper

Let’s throw it together

First, bring a kettle to the boil. Pour it over your broccoli pieces in a colander, leave for a minute or two until they’re bright green. That’s it—don’t overthink it. Drain. (If you’re feeling wild, you could roast the broccoli, but honestly… I rarely bother.)
While that’s cooling, in a big bowl, dump in your chickpeas, sliced onion, raisins, and most of your nuts or seeds. Sometimes I toast the seeds first, and sometimes I just can’t be faffed.
Mix up your dressing in a mug: mayo, curry powder, lemon juice, maple syrup, salt and pepper. Taste it—don’t panic if it looks curdled at first, just whisk a bit more and it comes together. (This is honestly my favorite part. I sneak a spoonful every time.)
Tip your broccoli into the bowl, pour over the dressing and give it a good mix. Don’t worry if it looks a bit haphazard—the flavors sort themselves out in the fridge.
Tear up your coriander and sprinkle on top, plus a few extra nuts because why not?

What I’ve figured out after making this way too often

If you’re out of vegan mayo, tahini thinned with lemon juice works… kinda. It’s not the same, but it gets the job done in emergencies.
I’ve forgotten to rinse the chickpeas before—don’t do that. The salad tastes off, like it’s part tin, part curry.
Sometimes the onions seem a touch strong, so I just pop them in a bowl of water for a few minutes. Takes the edge off!

Stuff I’ve fiddled with (and what didn’t quite land)

I once added diced apple for crunch—yum! But when I tried pineapple chunks, it was just… well, odd. Stick to drier fruits if you want to experiment.
Made this with roasted sweet potato and it’s actually really nice, especially in winter.
One time, swapped curry powder for smoked paprika. Eh, you can, but it’s a different kettle of fish.

Tools: but nothing too fancy

You mostly just need a big bowl, a chopping board, and a sharp knife. If you haven’t got a whisk, a fork in a mug works for mixing the dressing. I once used my hands to mix it all together; a bit messy, but got the job done (soap up afterwards).

If—miraculously—there are leftovers…

This keeps in the fridge for maybe three days. But honestly, in my house, it never lasts more than a day! The flavors do their magic if you can be patient. Sometimes I think it’s even better the next day, though my family usually proves me wrong by eating it for midnight snack.

How I love to serve this (and old habits die hard)

This is brilliant as a side with barbecue veggie skewers or just piled onto toast (yep, really—try it). My aunt always brings pita alongside, so we can stuff our salad in—super handy and makes less washing up.

If I had to pick one thing you should do right…

Don’t rush the dressing. I once mixed everything together in a hurry without tasting—regretted it immediately. The curry-mayo ratio needs a quick spoonful test, or it can get too sharp or too bland. And, well, making it at least 30 minutes before you eat is worth it. Seriously, just trust me on that.

Questions folks keep throwing at me

Can I leave out the nuts? Sure thing! Just toss in more seeds or skip altogether—no one’s checking.
What if I don’t like broccoli? Honestly? Try it with cauliflower (the texture’s a hair different, but you may even like it more—I didn’t expect to).
Can I make this oil-free? Technically yes, though I kind of think the dressing just hits better with that bit of creaminess. But sub in vegan yogurt if you want—just don’t expect the same bite.
Is this freezer friendly? I wouldn’t. Once tried and regretted it—the broccoli gets weirdly watery, and it’s just not the same.
Does it travel well? In a word: yes! Great for potlucks, just maybe keep the nuts separate so they stay crunchy.

So, that’s my wayward journey to a Vegan Curried Broccoli Chickpea Salad that even picky eaters seem to enjoy. Oh, and if you spot my cat eyeing the chickpeas, don’t let her—she learned the hard way they’re not for her delicate kitty tummy. Actually, neither is leftover curry powder after you’ve spilled it on the floor but, ah, that’s a tale for another day!