Name: Chickpea Edamame Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 can (14 oz chickpeas, drained and rinsed); 1 cup shelled edamame (cooked and cooled); 1 cup diced cucumber; 1 red bell pepper (diced); 3 green onions (thinly sliced); ¼ cup fresh cilantro (chopped); Toasted sesame seeds (optional, for garnish); 3 tbsp olive oil; 2 tbsp rice vinegar or lime juice; 1 tbsp soy sauce or tamari; 1 tbsp sesame oil; 1 –2 tsp grated fresh ginger; 1 –2 tsp honey or maple syrup (to taste); Salt and freshly ground black pepper (to taste)

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Bright, crisp, and packed with plant-powered protein, this Chickpea & Edamame Salad with Ginger-Sesame Vinaigrette is the perfect light lunch or vibrant side dish. The hearty chickpeas and tender edamame deliver satisfying texture while the fresh veggies add a refreshing crunch that’s beautifully balanced by a zingy, aromatic dressing.

This salad is effortlessly quick to prepare yet impressively flavorful — ideal for busy weeknights, picnic gatherings, or meal prepping for a wholesome, energizing bite anytime.

Why You’ll Love This Recipe

Protein-rich and filling for sustained energy and nutrition.
Easy to customize with your favorite veggies or proteins.
Refreshing and vibrant flavors perfect for warmer days or year-round enjoyment.

Ingredients

Chickpeas: One 400 g (14 oz) can, drained and rinsed to provide a creamy, nutty base full of plant protein and fiber.
Shelled Edamame: One cup of cooked, cooled edamame adds a tender bite and additional plant-based protein power.
Cucumber: One cup, diced for hydration and crisp, cooling texture.
Red Bell Pepper: One medium, diced to bring sweetness and vibrant color contrast.
Green Onions: Three thinly sliced for mild, fresh onion flavor that complements the dressing perfectly.
Fresh Cilantro: One-quarter cup, chopped to add bright herbal notes and freshness.
Toasted Sesame Seeds: Optional garnish that introduces a subtle nutty crunch and visual appeal.
Olive Oil: Three tablespoons in the vinaigrette to enrich the dressing with fruity smoothness.
Rice Vinegar or Lime Juice: Two tablespoons provide acidity and brightness that awaken the flavors.
Soy Sauce or Tamari: One tablespoon adds savory umami depth to the dressing.
Sesame Oil: One tablespoon lends authentic toasted sesame aroma for a lingering, nutty finish.
Fresh Ginger: One to two teaspoons freshly grated, contributing zesty heat and warmth.
Honey or Maple Syrup: One to two teaspoons for subtle natural sweetness balancing the tangy and savory notes.
Salt and Freshly Ground Black Pepper: To taste, rounding out the dressing’s flavor harmoniously.

Instructions

Combine Fresh Ingredients: In a large mixing bowl, gently toss together the drained chickpeas, cooled edamame, diced cucumber, red bell pepper, sliced green onions, and chopped cilantro. This mixture creates a colorful foundation that balances protein, crunch, and freshness.
Prepare the Ginger-Sesame Vinaigrette: In a small bowl, whisk olive oil, rice vinegar (or lime juice), soy sauce (or tamari), sesame oil, freshly grated ginger, honey (or maple syrup), salt, and pepper until emulsified. This dressing harmonizes bright acidity, savory umami, and warming spice to complement the salad ingredients beautifully.
Toss Salad with Dressing and Serve: Pour the vinaigrette over the salad and gently toss to coat every ingredient evenly. The light coating ensures a burst of flavor in every bite without overwhelming the natural textures. Sprinkle with toasted sesame seeds for garnish, then serve chilled or at room temperature for maximum enjoyment.

You Must Know

For vibrant flavor, use freshly grated ginger and freshly squeezed lime juice when possible.
This salad holds well refrigerated for up to two days but is best enjoyed fresh for optimal crispness.
Adjust the sweetness or acidity of the dressing to your preference for a personalized taste.

Storage Tips

Store the salad and dressing separately in airtight containers in the refrigerator to maintain freshness and texture. Combine just before serving, and consume within two days to enjoy the best flavors and crispness.

Serving Suggestions

This salad pairs wonderfully alongside grain bowls, wrapped in lettuce cups, or served as a light, healthful lunch on its own. It also complements grilled chicken or tofu for a heartier main course.

Professional Tips

Toast your sesame seeds lightly in a dry pan to deepen their nutty flavor before garnish.
Use low-sodium soy sauce or tamari to control salt levels for a balanced dressing.
Allow the salad to rest for 10–15 minutes after tossing to let flavors meld, enhancing depth.

FAQs

Can I use frozen edamame for this salad?: Yes, frozen shelled edamame works perfectly. Just cook according to package instructions, cool completely, then add to the salad.
Is this salad vegan-friendly?: Absolutely. Use maple syrup instead of honey to keep the dressing entirely plant-based.
Can I prepare this salad ahead of time?: Yes, prepare the salad and dressing separately. Store chilled and combine just before serving to keep the veggies crisp.
What can I add for extra protein?: Add cubed firm tofu, grilled chicken, or boiled eggs to make this salad more filling and suited for dinner.
How can I make the dressing less sweet?: Reduce or omit the honey/maple syrup and increase lime juice or rice vinegar to retain brightness without added sweetness.
Can I swap any ingredients?: Feel free to add shredded carrots, snap peas, or cherry tomatoes for additional color and crunch to customize the salad.
Is this salad gluten-free?: Yes, just ensure you use tamari or gluten-free soy sauce to keep it safe for gluten-sensitive individuals.