Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Cafe de Paris Butter For Summer Steaks

Café de Paris Butter for Summer Steaks

The traditional Café de Paris butter is basically a compound butter—
a mix of butter, fresh aromatics like herbs, spices and lemon all rolled up then tucked into the fridge.
It’s delicious slathered on barbecued foods like fish and steak (see the Guide to Summer Steaks below).

Ingredients:
In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter,
at room temperature,
1 small shallot, finely chopped (about 3 tbsp/45 mL),
2 tbsp (30 mL) finely chopped fresh flat parsley,
2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves,
1 tsp (5 mL) Dijon mustard,
3 dashes Worcestershire sauce,
a generous pinch of curry powder and ground black pepper.
Directions:
Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well
for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds.
Makes 1 log for 6 steaks

Guide To Summer Steaks
Simply sprinkle coarse kosher salt and freshly ground black pepper
over beef steaks (brought to room temperature for about 1 hour) or
salmon steaks or thick slices of beefsteak tomatoes.

Preheat grill to medium-high. Barbecue until grill marks form and
steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-)  thick beef steaks for medium-rare or 

4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side. 

Serve topped with rounds of Café de Paris Butter.

Amaya Prawns

                                                        

Amaya Prawns

The Mango Paste that you make yields more than this recipe calls for. Use the leftover to flavor dips, or as sauces, or as part of a dressing for a mango salad. Serve as a first course.  Serves 4
Ingredients
10 oz (300 g) large raw shrimp (about 12)
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) Curry Powder (see below)
½ tsp (2 mL) kosher salt
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) diced onion cut into 1-inch (2.5-cm) triangles
2 cups (500 mL) diced green, yellow and red peppers cut into 1-inch 

   (2.5-cm) triangles
2 tbsp (25 mL) Mango Paste (see below)
1 cup (250 mL) coconut milk

½ tsp (2 mL) dry fenugreek powder
1 tsp (5 mL) garlic paste
Salt to taste

Directions:
Peel and de-vein shrimp, leaving the tail attached. Rinse and pat dry.

Marinate shrimp with lemon juice, 1½ tsp (7 mL) Curry Powder, garlic paste and ½ tsp (2 mL) salt for 10 minutes. Drain shrimp.

Heat 2 tbsp (25 mL) oil in a pan over medium-high heat. Add onions and peppers and sauté for 2 minutes or until beginning to soften. Add shrimp and sauté for 2 to 3 minutes or until shrimp are pink and slightly curled.

Add 

Green Mango Paste, 

coconut milk, 

fenugreek powder, 

garlic paste and remaining 

1½ tsp (7 mL) Curry Powder and 

Simmer gently over low heat for 2 to 3 minutes longer or until shrimp are cooked through. Season with salt to taste.
Serve shrimps and some peppers as a first course. 

Makes 1 tbsp (15 mL) Curry Powder    Serves 4

Mango Paste
Green mangoes are available at Asian supermarkets. They are unripe mangoes and are quite tart. Mango paste is often used as an ingredient in Thai curries although this is Amaya’s version.
Ingredients:

Mango Paste:
4 oz (100 g) raw green mango
2 green chillies, finely chopped
½ tsp (2 mL) garlic paste
Directions:
Place mango, chillies and garlic paste in food processor or mini chop. Purée until paste-like.

Danish Hot Dog

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients:
Quick Pickles
2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar
Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste
Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste
Assembly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes.

For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Carefully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.  Serves 6

Butternut Squash Soup With Apples And Bacon

Butternut Squash Soup 

With Apples and Bacon

Ingredients:
4 slices bacon,, cut crosswise into 1/4 - inch strips 
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
1 tsp.. kosher salt 
1/2 tsp.. freshly ground black pepper 

4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves 

Directions:
In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too  often or it won’t brown).  

Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

Spicy Chickpeas With Tomatoes and Kale

 Spicy Chickpeas With Tomatoes And Kale

This recipe has been slightly adapted from Jenny Rosenstrach’s latest book, The Weekday Vegetarians.
A FEW NOTES:
I’ve been making this with these slow cooker chickpeas, which couldn’t be simpler, and which are so tasty. If you don’t have a slow cooker and want to cook the chickpeas from scratch, here’s my guide. Of course, canned chickpeas are fine. I like the Goya brand.

The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making this coconut rice to serve along side. The coconut rice calls for 3/4 cup coconut milk, and so I have been reserving this amount for the rice and then using the rest of the can for the chickpeas. The extra coconut milk makes the dish a little richer, I suppose, but it certainly does not taste too rich or sweet.

Finally, the original recipe calls for stirring 1/4 cup of warm water into a teaspoon of miso and stirring this in at the end. If you have miso on hand, go for it! If you don’t, don’t run out and get it. The dish is plenty flavorful without it, especially if you add a splash more coconut milk, as noted above. Alexandra Cooks

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Ingredients: 

Preparing Chickpeas
2 tablespoons grapeseed, olive, or other neutral oil
1/2 small yellow or white onion, finely chopped, about 1/2 cup
1 clove garlic, minced
1-inch piece ginger, peeled and minced
crushed red pepper flakes to taste (I use 1/2 teaspoon or less)
kosher salt and pepper to taste
3 tablespoons curry powder, I love Madras brand
1 tablespoon tomato paste
3 cups cooked chickpeas or two 15-oz cans, drained and rinsed
one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups)
1 cup water or vegetable stock (I always use water)
2 to 4 cups stemmed and chopped fresh kale
1 teaspoon miso, optional, see notes above
1/4 cup (or more) unsweetened coconut milk
For Serving:
coconut rice, see notes above
naan
cilantro, optional
lime, optional

Directions:
In a large skillet set over medium-low heat, combine the oil, onion, garlic, ginger, red pepper flakes, pinch salt, and black pepper to taste. Cook until slightly softened, 4 to 5 minutes.

Add the curry powder, and stir, coating it in the aromatics and toasting it a bit, another 2 to 4 minutes. Add the tomato paste, stirring it into the curry-coated aromatics, and cook for another minute or until the red color darkens and it smells toasty. 

Add the chickpeas and stir to coat them in the curry mixture. Cook for another two minutes or until the chickpeas are evenly coated in the spices; then taste a chickpea for seasoning. Adjust accordingly if it needs more salt or pepper to taste. 

Add the tomatoes and water (or stock) and simmer for 10 minutes or until everything is warmed through. Add more water as needed if it looks too thick — chickpeas can absorb a ton of liquid. Add the kale and cook until wilted. 

If using the miso, stir it into 1/4 cup warm water and add it to the skillet along with the coconut milk. Stir to combine and cook for another minute or two. As noted above, I add more like 3/4 cup coconut milk and use another 3/4 cup coconut milk for this coconut rice. 

Serve with rice or naan, a lime wedge, and a sprinkle of cilantro, if you wish.

Curried Chickpeas With Cauliflower and Coconut Milk

Curried Chickpeas With Cauliflower And Codconut Milk

Notes:

There are instructions below for cooking chickpeas from scratch, which will leave you with about 6 cups of chickpeas.
If you want to use canned chickpeas, use 2 15-oz cans, drained and rinsed (about 4 cups).
Cauliflower can be cooked ahead of time (step 2) and refrigerated until ready to use.
A drizzle of harissa or chili oil at the end is nice here.
When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

Ingredients:

Instructions for soaking and cooking the chickpeas:
3 tablespoons plus 1 teaspoon kosher salt
1 pound dried chickpeas, see notes above if using canned
Few sprigs thyme
1/2 onion
for the curried chickpeas and cauliflower:
1 head cauliflower, 2 to 2.5 lbs.
1 tablespoon plus 2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, diced to yield about 1 cup
1 tablespoon curry powder
13.5 oz can unsweetened coconut milk
4 cups of cooked chickpeas or 2 cans (15.5 ounces each) chickpeas, drained and rinsed
1/4 cup raisins, golden are nice
1/4 cup toasted pine nuts, optional
1 cup finely chopped cilantro
Naan, for serving, optional

Directions:
To cook the chickpeas:
Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid. You need 4 cups of cooked chickpeas for the recipe.
To make the curry:
Cook the cauliflower: Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets about 2-inches in size — they’ll break down further when they cook with the chickpeas. You should have about 6 cups. Add the 1 tablespoon of salt and the cauliflower to the boiling water, and cook for 5 minutes, until the cauliflower is tender but not mushy. Lift out the florets with a slotted spoon, and spread on a tray or plate to cool.
Make the curry: 

Meanwhile, in a large pot over medium heat, warm the olive oil. Add the onion and curry powder and cook, stirring now and then, until the onions are softened and the curry is very fragrant, about 10 minutes.

Add the coconut milk, then fill the empty can with water and add it to the saucepan. Add the remaining 2 teaspoons salt, the cooked cauliflower, 4 cups cooked chickpeas (or the drained canned chickpeas) , raisins, and pine nuts, if using. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let simmer, stirring now and then, for about 20 minutes, or until the liquid has reduced, the cauliflower has broken down a bit, and the chickpeas taste flavorful. 

Add the cilantro and stir to combine. Season to taste with salt. Serve with naan.

 

Cauliflower Fried Rice With Curried Shrimp

Cauliflower Fried Rice With Shrimp 

Ingredients
1 pound large deveined shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced (white and green parts
   separated
1/4 cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice (thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, Mango chutney, plain yogurt
   and lime wedges for serving

Directions:
Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.

Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. 

Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.

Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.

Cook’s Note
Try mixing white rice with riced vegetables, like we did for this dish. It’s an easy way to get extra nutrients!

Carrot And Sweet Potato Soup

Carrot and Sweet Potato Soup

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of Fall.

Ingredients:
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth
1-3/4 teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper

Directions:
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. 

(Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) 

Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. 

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Curried Coconut Sweet Potato Soup

            Curried Coconut Sweet Potato Soup

Transform leftover Sweet Potato Purée (recipe follows) into a silken smooth coconut curry soup.

Ingredients:
1 tbsp (15 mL) butter
1 small onion, chopped
2 tbsp (25 mL) finely chopped peeled ginger
2 tsp (10 mL) mild or medium curry powder
½ tsp (2 mL) each ground cumin and ground coriander
2 cups (500 mL) Sweet Potato Purée (recipe follows)
1 ripe pear, cored, peeled and chopped
400 mL can coconut milk
1 cup (250 mL) chicken broth
1 to 3 tsp (5 to 15 mL) lemon juice
Salt to taste
Strips toasted coconut or coriander leaves

Directions:
Melt butter in a large saucepan over medium heat. Add onion and ginger and cook, stirring occasionally, until nearly soft, about 3 minutes.
Stir in curry, cumin and coriander. Cook until fragrant, 1 minute.

Whisk in Sweet Potato Purée, pear, coconut milk and chicken broth. Increase heat to medium-high, then reduce heat, cover and simmer gently to allow flavours to blend, 10 minutes.

Purée in a food processor until smooth. Then turn into a sieve set over a clean saucepan. Using the bottom of a ladle, press mixture through sieve into pan. Stir in lemon juice and add salt to taste after sieving. Reheat and garnish with strips of toasted coconut or coriander leaves if you wish.

Makes 4 cups (1 L)
Sweet Potato Purée
3 sweet potatoes, about 1¾ lb (875 g)
3 garlic cloves
½ cup (125 mL) milk
2 tbsp (25 mL) butter
¼ tsp (1 mL) ground ginger
Generous pinch ground nutmeg
¾ tsp (4 mL) salt
Pinch cayenne pepper

Directions:
1. Preheat oven to 400ºF (200ºC).

2. Prick potatoes a few times. Place whole unpeeled potatoes on a baking sheet in centre of preheated oven. Bake 30 minutes. Place whole unpeeled garlic cloves on sheet and continue to bake until potatoes and garlic are tender, 15 to 25 more minutes.

3. When cool enough to handle, peel potatoes and garlic. Place both in a large saucepan set on low heat. Add milk, butter and seasonings. Mash until as smooth as you like.

Tip
If you're in a rush, peel and chop potatoes into chunks and set in a large saucepan along with peeled garlic. Cover with cold water, then add salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 20 minutes. Proceed as above. The texture isn't quite as good, but they are still delicious.

Lemongrass Chicken Noodle Bowl

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese eatery. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1½ tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

Ingredients:

DRESSING
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
1/2 cup (125 mL) warm water
1 Thai chili, finely chopped
1 clove garlic, finely chopped

SAUCE
1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
1/2 cup (125 mL) chicken stock or water
2 stalks lemon grass, finely chopped
1 Thai chili, finely chopped
2 cloves garlic, finely chopped
8 oz (225 g) fine rice vermicelli
1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil
4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed mixed herbs (recipe follows)
1 cup (250 mL) finely shredded red cabbage (optional)
1/2 cup (125 mL) chopped roasted, salted peanuts

Mixed Herbs:
If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla, and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint.

Directions:
Make the dressing by combining the ingredients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now.

2. Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil.

3. Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon.

4. Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5. Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

Serves 4

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.