Chickpea Edamame Salad
A vibrant, protein-rich salad featuring chickpeas, edamame, fresh veggies, and a zesty ginger-sesame vinaigrette, perfect for a light lunch or side dish.
Equipment
- 1 large bowl for mixing salad ingredients
- 1 small bowl for whisking vinaigrette
- 1 whisk
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
Instructions
- Combine chickpeas, edamame, cucumber, red bell pepper, green onions, and cilantro in a large mixing bowl.
- In a small bowl, whisk together olive oil, rice vinegar (or lime juice), soy sauce (or tamari), sesame oil, grated ginger, honey (or maple syrup), salt, and pepper until smooth.
- Pour the ginger-sesame vinaigrette over the salad mixture and toss gently to coat evenly.
- Sprinkle with toasted sesame seeds if desired. Serve chilled or at room temperature.
Notes
- Add shredded carrots, snap peas, or cherry tomatoes for extra crunch and color.
- Enhance protein by adding tofu cubes or grilled chicken.
- Adjust vinaigrette sweetness and acidity to taste for brightness.
- Great accompaniment to rice bowls, wraps, or enjoyed on its own.