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Chickpea Edamame Salad

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A vibrant and refreshing salad made with chickpeas, edamame, and colorful veggies, tossed in a zingy ginger-sesame vinaigrette.

Ingredients

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  • 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

  1. Combine the Base: In a large mixing bowl, combine the chickpeas, edamame, diced cucumber, red bell pepper, green onions, and fresh cilantro.
  2. Whisk the Vinaigrette: In a small bowl, whisk together the olive oil, rice vinegar (or lime juice), soy sauce (or tamari), sesame oil, grated ginger, honey (or maple syrup), salt, and pepper until smooth.
  3. Dress the Salad: Pour the ginger-sesame vinaigrette over the salad mixture. Toss gently to ensure everything is coated evenly.
  4. Garnish & Serve: Sprinkle the top with toasted sesame seeds for an extra crunch. Serve chilled or at room temperature.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Adjust the sweetness of the vinaigrette to your liking.

Nutrition

Find it online: https://delishrecipezbylucy.com/chickpea-edamame-salad-chickpea-salad/

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