Description
A light and refreshing salad combining hearty chickpeas and vibrant edamame, tossed in a zesty ginger sesame vinaigrette.
Ingredients
Scale
- 400g (1.75 cups) chickpeas, canned, drained and rinsed
- 200g (1 cup) edamame, shelled, fresh or frozen
- 1 medium red bell pepper, diced
- 1 medium carrot, shredded
- 2–3 green onions, thinly sliced
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, for garnish
Instructions
- Combine the chickpeas, edamame, red bell pepper, carrot, and green onion in a large mixing bowl.
- Whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, honey or maple syrup, and minced garlic in a small bowl.
- Pour the vinaigrette over the chickpea and edamame mixture. Toss gently to combine.
- Garnish with sesame seeds. Serve immediately or chill for later.
Notes
Rinse and drain chickpeas well to avoid excess moisture. For extra crunch, consider adding toasted nuts before serving. Chill the salad for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg