Description
A refreshing salad packed with protein-rich chickpeas and edamame, combined with crisp veggies and a creamy sesame dressing.
Ingredients
Scale
- 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