Prep time: 20 min
Cook time: 20 min
For the salad:
1 head of broccoli, finely chopped
1 cup carrots, shredded
1 15-oz. can chickpeas, rinsed and drained
½ cup toasted sliced almonds (can also use chopped roasted almonds)
½ cup dried cranberries
1 bunch green onions, chopped
¾ cup fresh cilantro, chopped
For the dressing:
¼ cup tahini
½ large lemon, juiced
3–5 tbsp. warm water, to thin dressing
1–2 tsp. pure maple syrup, to sweeten
½ tbsp. freshly grated ginger
½ tsp. ground turmeric
In a large bowl, combine broccoli, chickpeas, carrots, cranberries, green onion, and cilantro. Set aside.
Whisk together dressing ingredients.
Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with a fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.