Chickpea, Edamame, and Cabbage Salad with Sesame Dressing
Chickpea, Edamame, and Cabbage Salad with Sesame Dressing is a refreshing dish that packs a punch of flavor and nutrition. Crisp veggies meet protein-rich chickpeas and edamame, all tossed in a creamy sesame dressing. This vibrant salad is as easy to make as it is delicious. You’ll love how quickly it comes together for a healthy lunch or dinner!
If you enjoy quick and tasty dishes, don’t miss my Spring Roll Salad with Peanut Dressing.
Why You’ll Love This Chickpea, Edamame, and Cabbage Salad
- Quick & Easy: Whip it up in just 15 minutes.
- Family Approved: Everyone will love the crunchy texture and zesty taste.
- Budget-Friendly: Simple ingredients won’t break the bank.
- Better Than Store-Bought: Fresh and bursting with flavor.
- Customizable: Swap in your favorite veggies or proteins.
This colorful salad brings comfort and satisfaction with every bite. Let me show you how simple it really is.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shelled edamame, thawed if frozen
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 2 tablespoons toasted sesame seeds
For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
How to Make the Best Chickpea, Edamame, and Cabbage Salad
- In a large mixing bowl, combine the drained chickpeas, edamame, green cabbage, red cabbage, carrots, and green onions.
- In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
- Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Sprinkle toasted sesame seeds over the salad and gently mix to distribute.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.
- Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This is a great way to allow the dressing to soak into all those delicious veggies. You’ll know it’s ready when you catch the fresh aroma wafting through your kitchen.
How to Serve
Serve this salad alongside grilled chicken or tofu for a heartier meal. You can also pair it with a refreshing drink, like iced green tea. For a wow factor, present it in a large bowl with the sesame seeds sprinkled on top.
How to Store
Store this salad in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, remember to leave out the dressing and store the veggies separately. Thaw in the fridge before adding dressing.
Pro Tips for the Perfect Result
- Always rinse chickpeas to remove excess salt.
- Use fresh ginger for a more vibrant flavor.
- Add a splash of lime juice for extra brightness.
- For crunch, toss in some nuts like peanuts or cashews.
- Save some dressing on the side to refresh the salad later.
Easy Variations to Try
- Swap the chickpeas for black beans for a different protein source.
- Add some spicy jalapeños for a kick.
- Use seasonal veggies like cucumbers or bell peppers for a fresh take.
Frequently Asked Questions
Can I make Chickpea, Edamame, and Cabbage Salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store the dressing separately and mix it in just before serving.
What can I substitute for chickpeas?
You can use black beans or kidney beans. They will offer a different flavor but still work well in this salad.
Why did my Chickpea, Edamame, and Cabbage Salad turn out soggy?
This usually happens if the salad sits in the dressing too long before serving. Dress it just before you enjoy it.
Can I freeze leftover Chickpea, Edamame, and Cabbage Salad?
It’s best not to freeze this salad. The veggies will lose their texture. Instead, store leftovers in the refrigerator.
Final Thoughts
This Chickpea, Edamame, and Cabbage Salad is a keeper for any occasion. It’s vibrant, healthy, and ready in no time. Don’t forget to leave a star rating and a comment. Pin this recipe so you never lose it! Share it with a friend on Facebook who needs this. What’s your favorite twist? Tell me in the comments! For another take, see this Asian-Inspired Chopped Cabbage Salad.
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Chickpea, Edamame, and Cabbage Salad with Sesame Dressing
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing salad packed with protein-rich chickpeas and edamame, combined with crisp veggies and a creamy sesame dressing.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shelled edamame, thawed if frozen
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 2 tablespoons toasted sesame seeds
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Instructions
- In a large mixing bowl, combine the drained chickpeas, edamame, green cabbage, red cabbage, carrots, and green onions.
- In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
- Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Sprinkle toasted sesame seeds over the salad and gently mix to distribute.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.
- Serve chilled or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, dress the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg