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Chickpea Edamame Salad

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A vibrant and refreshing salad packed with chickpeas, edamame, and a zesty ginger-sesame dressing.

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 chickpeas, shelled edamame, diced cucumber, red bell pepper, green onions, and cilantro in a mixing bowl.
  2. Whisk together the olive oil, rice vinegar, soy sauce, sesame oil, ginger, honey, salt, and pepper until smooth.
  3. Pour the vinaigrette over the salad mixture and toss gently to coat.
  4. Garnish with sesame seeds if desired, and serve chilled or at room temperature.

Notes

Store leftovers in an airtight container for up to 3 days.

Nutrition

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

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