A quick + easy weeknight dish, this Vegan Broccoli Salad is so simple it's made in just one pot! Broccoli, onions, chickpeas, couscous, curry and lemon topped with toasted almonds for a meal packed with healthy and satisfying flavors.
In a large saucepan, heat the oil over medium-high heat.
Add chopped onion. Season with a few pinches of salt and pepper. Sauté 3-4 minutes until starting to soften.
Add curry powder. Stir to incorporate.
Add chopped broccoli, another couple pinches of salt and 1/4 cup water. Cook over medium-high heat, tossing occasionally, until tender, 2 to 3 minutes.
Stir in garlic, chickpeas, raisins, 1 cup water, and ½ teaspoon salt. Bring to a boil.
Mix in fresh lemon juice.
Top with toasted almonds. (Dry toast them over medium heat on the stove top for 3-4 minutes until starting to brown.)
Serve with harissa paste + additional lemon wedge. Add more salt and pepper to taste.